Ingredients

• 1/4 cup brown rice
• 2 tablespoons coffee beans
• 1/4 cup raw almonds
• 1/2 cinnamon stick, crushed
• 1/4 cup sugar
• Pinch of kosher salt
• A spice mill or coffee grinder

Browse by ingredient

Instructions

1. Using a spice mill or coffee grinder, coarsely grind rice and transfer to a 2-qt. airtight container. Coarsely grind coffee beans and place in same container as rice. Add almonds, cinnamon stick, and 4 cups water. Cover and let soak in refrigerator overnight.
2. Bring sugar and 1/4 cup water to a boil in a small saucepan, swirling pan occasionally to dissolve sugar, about 3 minutes. Transfer simple syrup to a heatproof container; cover and chill until cool, at least 30 minutes.
3. Transfer rice mixture to a blender and blend until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible. Sweeten latte to taste with simple syrup and add salt. Serve over ice.
4. Do Ahead Latte can be made 3 days ahead. Cover and chill.
5. Latte can be made 3 days ahead. Cover and chill.