Pumpkin Spice Horchata Latte

• Produce

  • 1 Pinch Ginger

• Condiments

  • 1 cup Concentrated simple syrup

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 3 Cinnamon sticks
  • 1 Pinch Nutmeg

• Nuts & Seeds

  • 3 cup Almonds

• Liquids

  • 10 cup Water

• Other

  • 4 oz Horchata
  • 4 oz Brewed starbucks fall blend

Found on asimplepantry.com

Description

Ingredients

• 1 C Uncooked, Long-Grain White Rice
• 3 C Blanched Almonds
• 3 Cinnamon Sticks
• 10 C Water, divided
• 1 C Concentrated Simple Syrup (2 parts sugar, 1 part water)
• 4 oz Brewed Starbucks Fall Blend
• Pinch of Ginger
• Pinch of Nutmeg
• 4 oz Horchata

Directions

• Heat half of the water to boiling and set aside.
• In a blender, add the rice and almonds and blend until a fine powder. This may need to be done in batches, depending on the strength of the blender. Add the powder to a large, heat-proof container, then pour the hot water over top. Stir to combine, then add the cinnamon sticks and stir once more.
• Allow the mixture to cool to room temperature, then seal and let sit on the counter for 8-10 hours.
• Discard cinnamon sticks. Place contents back into the blender, in batches, and blend until smooth. Strain the mixture through a triple layer of cheesecloth and discard the pulp. Throw the liquid back into a blender with the remaining 5 cups of water, again working in batches, and blend until smooth. Slowly stir in the simple syrup until desired sweetness is reached. Keep refrigerated.
• Brew the Starbucks Fall Blend as desired, then add to a large coffee cup. Add the ginger and nutmeg and stir until dissolved, then add the horchata and stir once more. Serve immediately.

Nutrition