Makes 8 servings
This horchata and coffee mixture is refreshing and lightly spiced, making it the perfect pick-me-up on those warmer fall days. Adjust the amount or horchata or coffee to your preference, or you can even substitute the brewed coffee for one or two shots of espresso or cold brew concentrate.
- 1 cup long-grain white rice
- 1 Mexican cinnamon stick (canela)
- 1 1/2 quarts hot water
- 1 1/2 cups simple syrup, or as needed
- 8 cups prepared cold-brewed or iced coffee
- Ground cinnamon, as needed
Place the rice and cinnamon stick in a large, heat proof container or bowl. Add the hot water, cover, and set aside to soak overnight.
Transfer the rice, cinnamon stick, and soaking liquid to a blender and purée until smooth, working in batches, if needed. Pass through a fine mesh strainer.
Sweeten the strained horchata with simple syrup to taste.
To serve, pour 1 cup of cold brew over ice and top with 1 cup of the horchata mixture. Sprinkle with cinnamon before serving.
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