The “Summer of Iced Coffee” continues here at the Institute. Today’s recipe is a cross-cultural mash-up of Horchata (the Mexican rice milk drink) and that French classic, Café au Lait.
You can learn to roast and cold brew the coffee that goes into this recipe, or use a store-bought substitution, if you must.
Iced Horchata au Lait ::: Makes 1 drink
5 ounces horchata (recipe below)
3 ounces cold brew coffee
Optional: 1 cinnamon stick for garnish
- Fill a rocks glass with ice
- Add horchata and cold brew coffee, stirring to combine
- Garnish with a cinnamon stick
Horchata: Makes 1½ quarts
½ cup (4 ounces) uncooked white jasmine rice
½ cup (2 ounces) blanched raw almonds
1 ½-inch piece cinnamon stick
1 cup sugar
½ teaspoon real vanilla extract
- Place rice and almonds in a heatproof bowl or pitcher. Break cinnamon into a few pieces and add to container with 2 cups of hot water. Cover and allow to sit at room temperature for 6-8 hours or overnight.
- In a separate bowl, combine sugar and 4 cups hot water, stirring until sugar is dissolved and mixture turns clear. Set aside to cool.
- Puree the soaked, rice/almond/cinnamon mixture in a blender for 3 minutes or until smooth. Strain through a cloth nut-milk bag, very fine sieve, or cheesecloth. Discard solids.
- Add the cooled sugar syrup and vanilla to the strained mixture and stir to combine. Store in the refrigerator to chill.