Homemade Starbucks Iced Horchata Shaken Espresso | CopyCat Recipe

Add 1 cup of almond milk to the blender container.

Add 1 cup of rice milk to the blender container.

Add 1 tablespoon of maple syrup to the blender.

Add 1/2 teaspoon of ground cinnamon to the blender.

Add 1/4 teaspoon of vanilla extract to the blender.

Add a pinch of salt to the blender.

Blend the mixture on the smoothie setting for roughly one minute until smooth.

Chill the blended horchata base in the fridge for at least 20 to 30 minutes.

Prepare a 24 oz cocktail shaker or a mason jar with a lid.

Add a double shot of espresso (or 4 ounces of very strong coffee) to the shaker.

Add 1 teaspoon of vanilla syrup to the shaker.

Add 1 cup of ice to the shaker.

Securely fasten the lid on the shaker and shake all the ingredients together for approximately 1 minute.

Wait for the foam to dissolve before adding to the glass.

Pour the shaken mixture into a glass.

Add 1/4 cup of the chilled horchata base on top of the shaken mixture.

Stir everything together with a metal straw or spoon.

Add a dash of ground cinnamon on top before serving.

Equipment Needed

Spice Level:

Dietary

Allergens