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I invented this, a blend of the Mexican agua fresca made with rice, cinnamon and milk known as Horchata plus iced coffee. Iced Coffee Horchata! Invented! I did it!

Then I Googled it and found out that, yes, this was already invented. Ah well! It’s still delicious.

If you’re looking for something different, iced horchata on a hot day is wonderful. The iced coffee version is even better. It’s less milky but still creamy, a little hint of cinnamon and the sweetened rice milk cuts the bitterness of the coffee in half.

I just make one pitcher of strong brewed coffee and one pitcher of horchata and then combine as desired.

See:

Ingredients:

 

Horchata:

1 cup white rice (you can use whole grain varieties for a different flavor, but the Mexican version is typically white rice)

5 cups water

1 cup milk

1/4 cup sweetened condensed milk

1 tablespoon vanilla

1 tablespoon cinnamon

 

Coffee:

6 cups strong brewed coffee

 

The whole thing takes about three hours for everything to cool. Brew the coffee and stick it in the fridge. Take 1 cup of rice and add to 5 cups of water, blend it, then stick in the fridge. In about 2-3 hours, take out the rice water mixture and strain out the rice. Put the liquid in the blender plus the milk, vanilla, cinnamon and sweetened condensed milk. Blend. Pour into it’s own pitcher.

To make the iced coffee: just combine the coffee and horchata by pouring into an ice filled glass — I did about about 50/50 but it’s up to you. Add more sweetened condensed milk if you like it sweeter.

Enjoy! Light and caffeinated. Yum.

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