Copycat Café Ep. 15: Better-for-You Starbucks Horchata Frappuccino

0 Make the Horchata SyrupAdd the sugar of choice, water, and cinnamon to a small saucepan over medium heat.Whisk until the sugar has completely dissolved, about 3 minutes. Then add the rice, stir, and simmer for 15 mins.Remove from the heat and stir in the vanilla extract or paste. Strain into your favorite jarAllow the syrup to cool completely before using. Store any leftovers in an airtight jar in the refrigerator for up to two weeks.
1 Make the FrappuccinoAdd the chilled coffee, almond milk, horchata syrup, condensed coconut milk (if using), and ice to a high-speed blender.Blend until smooth, creamy, and frosty.If you'd like a thicker consistency, simply add a little more ice and blend again.Pour into your favorite glass.Top with whipped cream, a drizzle of caramel sauce, and a sprinkle of cinnamon.Serve immediately.