Horchata Coffee
A creamy, refreshing variation of traditional horchata, enriched with aromatic cinnamon, almonds, brown sugar, vanilla, and freshly ground coffee. The extended soaking period allows the rice and almonds to soften while developing a balanced blend of roasted, spiced, and gently caramelized flavors.
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Ingredients
- 10 cups filtered water
- 3 whole cinnamon sticks
- 2 teaspoons pure vanilla extract
- 6.5 ounces blanched almonds approximately 1½ cups
- 1¼ cups firmly packed brown sugar; dark brown sugar may be used for deeper molasses flavor
- 2.75 ounces medium-ground coffee approximately 1 cup when measured from whole beans
- 17.5 ounces uncooked white rice approximately 2½ cups
- 1 small pinch kosher salt
Instructions
- Place the filtered water, white rice, blanched almonds, ground coffee, packed brown sugar, cinnamon sticks, vanilla extract, and kosher salt in a large bowl.
- Stir thoroughly until the ingredients are evenly dispersed throughout the water.
- Cover the bowl and leave the mixture at room temperature for 5 hours. For a more developed flavor, refrigerate it overnight instead.
- Transfer the entire soaked mixture to a blender, including the cinnamon sticks. Process it in batches when necessary to avoid overcrowding the blender.
- Blend each portion for approximately 1 minute, or until the liquid appears cloudy and resembles milky coffee.
- Allow each blended batch to rest in the blender for roughly 20 seconds so the heavier pulp can begin settling toward the bottom.
- Slowly pour the liquid through a fine-mesh strainer into a large bowl, keeping as much of the almond, rice, cinnamon, and coffee sediment as possible inside the blender.
- Repeat the blending and straining process until the full mixture has been processed.
- Pass the strained liquid through the fine-mesh strainer once more to remove any remaining particles of coffee, rice, or almond.
- For an especially smooth consistency, line the strainer with cheesecloth during this second filtration.
- Pour the twice-strained horchata coffee into a pitcher and refrigerate until thoroughly chilled.
- Stir briefly before serving, as natural settling may occur during refrigeration.
- Pour the chilled horchata coffee over ice and serve immediately.
Notes
Blending the mixture in smaller portions allows the soaked rice, almonds, and cinnamon to break down more evenly.
Medium-ground coffee provides balanced flavor extraction without creating excessive fine sediment.
Dark brown sugar contributes stronger caramel and molasses notes than light brown sugar.
Filtered water helps preserve a clean, well-defined flavor.
A cheesecloth-lined strainer may be used during the second filtration for a silkier finished drink.
Medium-ground coffee provides balanced flavor extraction without creating excessive fine sediment.
Dark brown sugar contributes stronger caramel and molasses notes than light brown sugar.
Filtered water helps preserve a clean, well-defined flavor.
A cheesecloth-lined strainer may be used during the second filtration for a silkier finished drink.