Iced Horchata Latte

• ¼ cup brown rice
• 2 tablespoons coffee beans
• ¼ cup raw almonds
• ½ cinnamon stick, crushed
• ¼ cup sugar

Pinch of kosher salt

Special Equipment

A spice mill or coffee grinder

1. Using 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 ¼ 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.