Welcome to your dream morning. You wake up early and actually have time to casually sip your latte while reading the paper. But not just any latte. This is an ice-cold horchata latte with dates, cardamom, maple syrup, and fresh cinnamon. Bonus: no milk is used despite the creamy, smooth texture. Here's how to make it happen:
The Day Before
Prep all the ingredients in advance so your latte is ready to blend before you leave for work in the morning. First, purée 1 cup basmati rice, ¼ cup of your favorite coffee beans, and a generous pinch of cacao nibs in a blender until the mixture is in little, uniform, easier to manage bits. Then, unleash your frustrations on life by smashing a whole cinnamon stick (about 3 inches in length) and tearing up 3 Medjool dates with your hands. Throw in a few lightly crushed cardamom pods, a pinch of kosher salt, and 4 cups water to the blender jar. Put it in the refrigerator and let chill overnight.
The Day Of
It's important not to skip the "chill overnight" step in order to give the ingredients time to meld; you won't regret it. Blend the horchata until it's nice and smooth, then pour through a strainer set over a large bowl or measuring cup, stirring and pressing on the solids to extract as much liquid gold as possible. Squeeze in some maple syrup to taste for that final kick of sweetness. Pour the horchata into an ice-filled glass, and voilà, you've got the perfect, refreshing, vegan summertime drink.