Ingredients

· 2 cups almond milk

· 2 cups coconut milk

· 2 cups rice milk

· 2 teaspoons cinnamon

· ¼ cup sugar

· 3 teaspoons Ube extract

· Crushed ice

· A shot of Espresso

Method

Add the almond, coconut, and rice milk into a pitcher and whisk vigorously while slowly adding in the cinnamon and sugar. Be careful and keep mixing for a while, so that no clumps form. Add in the Ube extract and mix well until combined. Keep the Ube horchata in the refrigerator until ready to serve. Fill a glass with crushed ice and pour the Ube horchata into the glass until it’s almost full. Top the drink with a shot of espresso and serve immediately.