How To Make a Horchata Frappuccino That’s Better Than Starbucks

In case you missed it, at the beginning of August, Starbucks announced a new drink for fall: the Horchata Almondmilk Frappuccino. Inspired by the popular Latinx staple made from rice, cinnamon, and vanilla, this new drink uses almond milk and cinnamon dolce syrup topped with whipped cream.

Since horchata is literally my favorite drink (right next to coffee) I knew I had to try it, even if a part of me knew that it would taste nothing like horchata. Sure enough, it just tasted like a super sweet caramel drink with hints of horchata flavoring. Needless to say, I was very disappointed, just like many others.

Still, I enjoyed the idea of a frozen and blended version of my favorite drink. And since I can’t go all the way to South America, let alone Los Angeles to try a more legit version, I decided to recreate it myself to share with others. Here’s an alternative Horchata Frappuccino recipe that has more than just a hint of spice.

Horchata Frappuccino

Difficulty:BeginnerPrep time: 5 minutesCook time: 2 minutesTotal time: 7 minutesServings:7 servings

Ingredients

• 2 cups rice or almond milk
• 1/4 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 3 cups ice
• 2 tablespoons instant coffee
• 1 tablespoon cinnamon
• Whipped cream
• Dulce de leche or caramel syrup optional

Instructions

1. 
   

   Pour milk, sweetened condensed milk, vanilla extract, ice, instant coffee and cinnamon into blender.

2. 
   

   Blend until desired consistency.

3. 
   

   Pour into two tall glasses, and top with whipped cream, cinnamon, and dulce de leche or caramel syrup.

4. 
   

   Enjoy!

• < 20 Minutes
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