Latte Horchata with Cinnamon Cereal



6 cups water

1 cup uncooked long grain rice

½ cup chopped almonds

1 cinnamon stick, cut in half

½ cup sugar or coconut sugar

1-2 scoops Obvi Cinnamon Cereal Collagen Powder

1 tbsp vanilla extract

4 oz fresh brewed espresso or coffee, cooled to room temperature

Cinnamon sugar for the rim and dusting



Place rice in a strainer and rinse under cold water. In a large pitcher or bowl add 3 cups water, rice, chopped almonds and cinnamon stick halves. Cover and let sit in the fridge for 4-6 hours (or overnight!). Once it’s done soaking add the mixture to a blender and puree for 2 minutes until smooth. Strain liquid over a pitcher, liquid should be smooth and creamy. Stir in the other 3 cups of water, sugar, collagen powder, and vanilla. Rim glasses in honey then dip in cinnamon sugar. Add ice then pour over horchata, reserving about ¼ of the glass for coffee. Pour in espresso or coffee on top, dust with cinnamon sugar and serve cold.