One of my favorite cafes in San Diego, Subterranean, was the first cafe I found with a Horchatte. It is a cinnamon-y sweet latte with the perfect amount of espresso. Enjoy! INGREDIENTS: 4 oz horchata (recipe follows) 2 oz espresso ice, as needed Horchata: 1 cup long grain white rice, rinsed 1 oz cinnamon bark (canela) 6 cups water 3/4 cup simple syrup Simple Syrup: 1 cup water 1 cup granulated sugar DIRECTIONS: Horchata: Add rice, cinnamon bark, and 3 cups water to blender. Blend until rice is broken down like coarse, pebble-like sand. Pour mixture into a large container. Add remaining 3 cups water. Stir to combine. Cover and let sit at room temperature for 3 hours. In small batches, return mixture to blender. Blend once again until rice and cinnamon bark is further broken down into smaller bits. Strain mixture through a very fine sieve, or cheesecloth. Add 3/4 cup simple syrup. Stir to combine. Store in the fridge to chill. Once cold, stir mixture and taste. Add more simply syrup, if necessary. Serve chilled over ice. Simple Syrup: In a sauce pot, bring water and sugar to a boil. Boil until sugar has dissolved. Remove from heat and allow to cool to room temperature.