Toasted Coconut Horchata Latte & Matcha Latte

Creamy, cinnamon-spiced horchata meets rich toasted coconut in these refreshing iced drinks. Whether you prefer bold espresso or earthy matcha, each is finished with a lightly sweetened coconut cream top for an easy, café-style drink you can make at home.

Ingredients

Iced Matcha Latte

• 3g matcha (2 teaspoons), sifted
• 1/4 cup warm water
• 1-2 pumps Amoretti® Premium Toasted Coconut Syrup
• 6 ounces horchata (see notes)
  
• Ice
  

Iced Latte

• 2 shots of espresso
• 1-2 pumps Amoretti® Premium Toasted Coconut Syrup
• 6 ounces horchata (see notes)
• Ice

Coconut Cream Top

• 3 tablespoons heavy cream or coconut cream
• 2 tablespoons whole milk or coconut milk
• 1/2 pump Amoretti® Premium Toasted Coconut Syrup
• 1/2 pump Amoretti® Madagascar Bourbon Vanilla Bean Syrup
• Pinch of salt
• Toasted coconut shreds, optional

Directions

Make the Coconut Cream Top

1. In a small bowl or measuring cup, whisk or froth together the heavy cream (or coconut cream), milk (or coconut milk), Amoretti® Premium Toasted Coconut Syrup, Amoretti® Madagascar Bourbon Vanilla Bean Syrup, and a pinch of salt until it reaches a soft, pourable whipped consistency. Set aside.

Iced Matcha Latte

1. Sift the matcha into a small bowl to remove any clumps.
2. Add the warm water and whisk vigorously with a bamboo whisk or milk frother until smooth and frothy.
3. Fill a serving glass with ice.
4. Add the Amoretti® Premium Toasted Coconut Syrup, then pour in the horchata and stir to combine.
5. Slowly pour the prepared matcha over the horchata.
6. Top with the coconut cream and garnish with toasted coconut shreds, if desired.

Iced Latte

1. Add the espresso and Amoretti® Premium Toasted Coconut Syrup to a serving glass and stir until combined.
2. Fill the glass with ice, then pour in the horchata, leaving about 1 inch of space at the top.
3. Spoon or slowly pour the coconut cream over the latte.
4. Garnish with toasted coconut shreds, if desired, and enjoy.

Notes

• This recipe works with homemade or store-bought horchata. For homemade, you can:
  • Make a traditional big-batch horchata recipe using soaked rice, cinnamon, and milk.
  • Make a quick version by combining rice milk, cinnamon, sweetened condensed milk, and Amoretti® Vanilla Bean Paste.
  • Create a horchata simple syrup using Amoretti® Horchata Extract, then mix it with milk (or your favorite dairy-free alternative) to taste.
• Dairy-free: Use coconut cream and coconut milk for the cream top, and pair it with your favorite dairy-free horchata.
• Sweetness: Use 1 pump of toasted coconut syrup for a more subtle flavor or 2 pumps for a sweeter, more indulgent latte.
• Serving: The coconut cream is at its best when freshly frothed and poured over the iced latte.