Have you ever tried a horchata? For those of you who don’t know what that is, it’s a sweet and creamy rice-based Mexican drink served over ice. There are many variations of this drink and lots of ways to make it. Traditionally it consists of long-grain white rice, milk, sugar and spices. I would love to share one of my favorite ways. It makes an awesome sweetener for coffee! I call it Horchata Iced Coffee.
This is an overnight recipe. Meaning, there is some preparation required before the drink is ready. In order to get the unique horchata flavor, the rice needs to soak at least 8 hours. I throw in 2 cinnamon sticks with the rice and it infuses the sweet cinnamon flavor into the rice granules.
Once the rice and cinnamon sticks have soaked, strain and discard the cinnamon sticks and the water it was soaking in. In a blender combine the soaked rice, milk, sugar, vanilla and salt. Blend well until the rice is completely ground. If chunks of rice still remain, strain the blend into a pitcher.
The recipe is relatively simple and it’s totally worth the overnight wait! I know you’ll love it!
HORCHATA ICED COFFEE RECIPE
- 2.5 cups of long-grain white rice
- 2 cup of almond milk
- 1 cup granulated sugar
- 2 cinnamon sticks
- 2 teaspoons of vanilla extract
- Pinch of salt
- In a large bowl or pitcher, add the rice and cinnamon stick then cover with water. Allow it to soak overnight in the refrigerator.
- Once the rice and cinnamon have soaked, strain out the water and discard.
- In a blender, add the strained rice, almond milk, sugar, vanilla extract and pinch of salt. Blend until the rice has blended fully.
- Serve over iced coffee.