Horchata is a traditional Mexican drink made with rice, flavoured with cinnamon, and sweetened with sugar! Often there are nuts and seeds added in with the rice, giving it a richer flavour. Here’s our version of coffee horchata! It’s super refreshing and delicious, and quite simple to make at home. We recommend adding this recipe into your quarantine plans!
1/2 cup coffee beans, coarsely ground
1/2 cup rice (white or brown), coarsely ground
1/2 cup raw almonds
1 cinnamon stick, broken in pieces (can also add a bit of nutmeg or cloves if you enjoy a more spiced drink)
2 tbsp sugar (we used granulated, but could substitute with coconut sugar or raw sugar...or you can omit completely if you don't want it sweetened at all)
1 litre of cold water
Coarsely grind the rice, and then the coffee, using a spice mill or a coffee grinder. Add the ground rice and coffee, along with all the other ingredients, into an airtight container and store in the fridge for at least 12 hours to steep.
Once 12 hours is up, remove the container from the fridge, and empty content into a blender. Blend very well!
Pour blended liquid through a fine mesh strainer lined with cheesecloth or a nut mylk bag, into a bowl or wide mouthed container underneath. Make sure you press or squeeze all of the liquid out.
There you have it! Coffee Horchata. You can store your horchata in an airtight container or jar inside of the fridge for up to a week! You'll find that it separates as it sits - this is totally fine! Simply shake before serving.
Serve over ice, and garnish with a sprinkle of cinnamon (or a whole stick if you're feeling fancy)! Creamy and decadent, while still being refreshing!