Homemade Horchata Iced Coffee Recipe

Some summer days, you want a tall glass of iced coffee in the morning. Other days, you want something a bit sweeter, and this homemade horchata iced coffee recipe perfectly lands on the middle ground between those desires.

The nutty, sweet taste of traditional Mexican horchata has won itself fans all over the world. When combined with iced coffee and brown sugar in our homemade iced coffee and horchata mashup, it becomes a full-bodied drink that feels perfectly spicy and sweet at the same time that it hits all the right marks for creaminess. In this cool and sophisticated latte mashup, you’ll welcome the balance of sweet horchata with the slight bitterness of coffee.

prep time 12 Hour 24 Mins

cook time 5 Mins

chef Hari Nayak

Step 1

Toast the rice and cinnamon in a dry pan until fragrant, about 2 minutes. Cool completely.

Step 2

Blend the rice-cinnamon mixture with 4 cups filtered water until the grain breaks down.

Step 3

Transfer the liquid to a large jar and add the vanilla bean

Step 4

Steep for 12 hours in the refrigerator.

Step 5

Strain the liquid twice through a coffee filter or cheesecloth and discard the solids.

Step 6

Transfer the liquid to a saucepan over low heat, and whisk in the sugar until dissolved.

Step 7

Add the cream, coffee concentrate, and almond extract.

Step 8

When ready to serve, strain again, if needed, and pour over clear ice into chilled glasses.

Step 9

To serve, sprinkle with microplaned cinnamon and garnish with a cinnamon stick.

Calories 458 Kcal

Total Fat 21.8 g

Carbs 59.5 g

Protein 5.1 g

ESSENTIAL ITEMS

1 cup long-grain white rice

2 piece cinnamon sticks

1 as required vanilla bean

0.5 cup brown sugar

1 cup heavy cream

2 cups cold-brew coffee concentrate

1 tsp almond extract

Recipe by:

Hari Nayak

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