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Iced Salvadoran Horchata Latte Recipe with Cinnamon

Iced Salvadoran Horchata Latte in a glass with cinnamon
Servings:

1
Serving

Iced Salvadoran Horchata Latte

This Iced Salvadoran Horchata Latte blends the warm, nutty, and spiced flavors of Salvadoran horchata with chilled espresso or strong coffee and smooth vanilla creamer. The result is a creamy, aromatic iced beverage that’s sweet, balanced, and ideal for hot days or whenever you want a refreshing, flavorful pick-me-up.
Prep:

5 minutes
Total:

5 minutes

Equipment

  • Mixing bowl or pitcher
  • Long-handled spoon
  • Measuring cups and spoons
  • Glass or serving cup

Ingredients

  • 1–2
    shots espresso,
    chilled (or ½ cup strong brewed coffee)
  • ½
    cup
    prepared Salvadoran horchata,
    homemade or store-bought
  • ½
    cup
    vanilla creamer,
    dairy or non-dairy; sweetened or unsweetened
  • Pinch
    ground cinnamon,
    for garnish
  • Sweetener to taste,
    sugar, honey, agave, or piloncillo syrup
  • Ice

Instructions

  • Brew ½ cup strong coffee or pull 1–2 shots of espresso. Allow the coffee to cool slightly so it doesn’t melt too much ice when assembled; chilling the coffee fully is best if you have time.
  • Fill a glass with ice, then pour in ½ cup of prepared Salvadoran horchata. Salvadoran horchata is typically made from ground seeds or grains with spices such as cinnamon and sometimes toasted seeds or morro; this provides the signature nutty, aromatic base.
  • Slowly pour the espresso or strong coffee over the horchata. For an attractive layered presentation, pour the coffee over the back of a spoon so it disperses gently and forms a subtle layer above the horchata.
  • Top with ½ cup of vanilla creamer, dairy or non-dairy. If you prefer a sweeter, dessert-like drink, choose a sweetened creamer; for a more balanced beverage, use unsweetened creamer and add sweetener separately to taste.
  • Garnish with a pinch of ground cinnamon on top. Stir gently to combine the layers if you want a uniform flavor, or leave it lightly swirled for a layered look. Taste and adjust sweetness as desired, adding sugar, honey, agave, or piloncillo syrup to suit your preference. Serve immediately.

Notes

  • Layering tip: To achieve a distinct layered appearance, pour the espresso slowly over the back of a spoon so it disperses gently on top of the horchata.
  • Horchata options: You can use homemade Salvadoran horchata for the most authentic flavor or a high-quality store-bought version for convenience. Both work well in this latte.
  • Creamer choice: Sweetened vanilla creamer creates a dessert-like drink, while unsweetened creamer preserves more of the horchata and coffee contrast. Non-dairy creamers such as oat or almond work nicely if you prefer plant-based alternatives.
  • Avoid dilution: Make sure the coffee or espresso is chilled before mixing to prevent the drink from becoming watered down when the ice melts.
  • Sweetener suggestions: Use sugar, honey, agave, or piloncillo syrup to adjust sweetness. Start with a small amount and add more if needed, tasting as you go.
  • Serving ideas: This iced latte is great as a summer treat, a brunch beverage, or an afternoon pick-me-up. It pairs well with pastries and fresh fruit.


Like this recipe? Leave a comment below and tell us how you customized your horchata latte.