Coffee Horchata

The Foodies' KitchenJuly 26, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

With the heatwave we’re having, both in Guate and in the US (since it’s summer over there), this caffeinated horchata will be both refreshing and energy-boosting! You can sweeten it to your likings when you prepare the Horchata by either skipping some of the sugar or adding a bit of milk when preparing your Espresso Horchata, or adding additional sugar just before adding the coffee at the end. Either way, you drink it you’ll love the chilled creamy caffeine kick.

If you don’t have horchata ready, make sure to prepare it beforehand. We have two recipes that can help you out: a traditional horchata and a more creamy version that substitutes part of the water with milk. We used the classic water-based horchata in this recipe. The great thing about this recipe is that you can prepare both the horchata and the cold brew coffee, so both ingredients are ready in the fridge to mix when it’s time to serve.

Our friends at Almacenes Siman have the best selection of smaller appliances, such as this two-serving blender – ideal for preparing a small batch recipe of Horchata, or an on-the-go smoothie such as an Orange Smoothie, a Strawberry Mango Smoothie, Strawberry & Basil Slushy, or a classic Banana Blueberry Smoothie. These little blenders are a lifesaver because you can even take the pitcher on the go – this Hamilton-Beach version has a travel lid. We also got a few placemats (the coffee and cream colors are perfect for everyday use), and a set of 4 tall glasses. Make sure you check them out – they have in-store and online sales 🙂

Helga & Kitty

Coffee Horchata

Inspired by this NY Cooking IG Post
Makes 3-4 glasses

Ingredients, for the Horchata:
1 lb. rice
½ cup of slivered almonds
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 can evaporated milk
Sugar to taste
Ingredients, for the Cold Brew Coffee:
⅔ cup ground coffee
1 cup of room temperature water

Ice cubes, for serving

Instructions:

To make the Horchata, put the rice and almonds in a large bowl and add enough water to completely cover it, letting it soak overnight.
To make Cold Brew, add coffee beans and water to a french press. Stir, and refrigerate overnight.
The next day, blend the rice and almonds with enough water to completely grind both the rice and almonds and add the can of evaporated milk, sugar, vanilla, and cinnamon. Reserve.
After preparing the horchata, you can continue with the cold brew. Line a fine-mesh strainer with a coffee filter and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard the grounds, and reserve the cold brew, placing it in the fridge until you’re ready to serve.
Add ice cubes to a tall glass, then the chilled horchata, and top with the cold brew coffee. Stir before drinking.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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