All, Recipes

Horchata Iced Coffee with Cafe Bustelo

Bridget Maloney

Ingredients:

  • 4 individual shots of brewed Espresso Ground Coffee
  • 1/2 cup uncooked rice (rinsed and drained)
  • 2 cinnamon sticks
  • 1 (6 oz.) can evaporated milk
  • 1 (6 oz.) can sweetened condensed
  • 6 cups warm water, divided
  • (Optional) 1/2 teaspoon vanilla
  • Sugar or sweetener to taste
  • Ground cinnamon, for garnish

Directions:

  1. Soak ingredients: PLACE rice, cinnamon sticks, vanilla (optional) and 2 cups of water into a bowl. Cover and refrigerate for 4-8 hours or overnight.
  2. Separate ingredients: REMOVE most of the cinnamon sticks, leaving only 1/4 of a stick behind to be pureed in the next step.
  3. Puree 1/2 the rice: ADD 1/4 of the rice mixture to a blender and puree until smooth. Then add another 1/4 of the rice mixture and repeat.
  4. Strain liquid: USE a fine mesh strainer or cheesecloth to strain the rice mixture over a pitcher. Squeeze out as much liquid as possible by pressing with a spoon or squeezing the cheesecloth.
  5. Repeat process: PUREE and strain the rest of the rice mixture as described above.
  6. Add milks & water: STIR the evaporated milk, sweetened condensed milk and remaining 4 cups of water into the pitcher to create the horchata.
  7. Adjust to preference: TASTE and add sugar or more water if you like.
  8. Chill: REFRIGERATE horchata mixture until cool, then stir.
  9. Finish & serve: POUR each shot of brewed espresso over ice. Top with horchata, garnish with cinnamon and cardamom, and enjoy! ¡Salud!