Where are all my coffee lovers at?! RIGHT HERE! I go to bed thinking about my morning coffee and like to sip on coffee all day. I also prefer ice coffee over hot coffee, even in the winter time. This summer I was mixing up my coffee routine and wanted to try horchata with it. So I set forth. This horchata is horchata de arroz, made with rice, almonds, vanilla, and cinnamon. It’s very refreshing during the hot summer days! I made it a little differently than the traditional way, I apologize in advance.
Ingredients
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7 cups of water, split into 5 cups & 2 cups
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1 cup long grain white rice
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1/4 cup whole raw almonds
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3/4 to 1 cup sugar
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1 tsp ground cinnamon or 1 whole sticks
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1 whole vanilla bean
Instructions:
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In a blender add 5 cups of water, rice and almonds. Blend well until the rice and almonds are a fine purée. Pour into a pitcher and refrigerate overnight
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Pour the liquid mixture over a fine mesh strainer lined with cheese cloth that is over a heat safe pan. Squeeze the cheese cloth until all the liquids strain out into the pan. Discard the solids in the cheese cloth
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Add the sugar, cinnamon, and vanilla (split lengthwise and scrape the seeds out into the liquid, place vanilla bean in too)
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Add 2 cups of water, stir
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Optional, simmer over low heat to dissolve the sugar quicker and meld all the ingredients together. About 5 mins. This step is not customary, but I found good results with it. Let cool, if you skipped this step jump straight to step 6
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Refrigerate for up to a week, pour over a tall glass of ice with cold coffee.
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Optional, drizzle with homemade white chocolate ganache
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