Add almond milk and rice milk to your blender to create a creamy, dairy-free base for the horchata. Then add 1 tablespoon of maple syrup, ½ teaspoon of ground cinnamon, ¼ teaspoon of vanilla extract, and a small pinch of salt, as these ingredients give the drink its warm, slightly sweet, and cinnamon-flavored notes.

Blend the mixture: First, put the blender lid on tight. Blend on the smoothie or high setting for about one minute. The mixture should be light, uniform, and slightly frothy. Pour the horchata base into a container or jar, and chill it in the refrigerator for 20-30 minutes to help the flavors blend and enhance the taste, as the base makes enough for four drinks.

Add ice and shake: Fill a shaker with 1 to 1½ cups of ice. Put the lid on tightly and shake for about one minute. The shaker’s exterior will become very cold and may frost over. After shaking, wait one to two minutes for the foam to settle. Carefully pour the espresso mixture into a large glass, avoiding spills. Let the foam settle before moving to the next step.

Pour the Horchata Base: Take the chilled horchata from the fridge and measure out ½ cup. Slowly pour it over the shaken espresso in the glass, creating layers. Use a metal straw or a long spoon to stir the layers together gently. Finish with a light sprinkle of ground cinnamon on top. Your drink is ready.