Where are all my coffee lovers at?! RIGHT HERE! I go to bed thinking about my morning coffee and like to sip on coffee all day. I also prefer ice coffee over hot coffee, even in the winter time. This summer I was mixing up my coffee routine and wanted to try horchata with it. So I set forth. This horchata is horchata de arroz, made with rice, almonds, vanilla, and cinnamon. It’s very refreshing during the hot summer days! I made it a little differently than the traditional way, I apologize in advance.

Ingredients

• 7 cups of water, split into 5 cups & 2 cups

• 1 cup long grain white rice

• 1/4 cup whole raw almonds

• 3/4 to 1 cup sugar

• 1 tsp ground cinnamon or 1 whole sticks

• 1 whole vanilla bean
  

Instructions:

1. In a blender add 5 cups of water, rice and almonds. Blend well until the rice and almonds are a fine purée. Pour into a pitcher and refrigerate overnight

2. Pour the liquid mixture over a fine mesh strainer lined with cheese cloth that is over a heat safe pan. Squeeze the cheese cloth until all the liquids strain out into the pan. Discard the solids in the cheese cloth

3. Add the sugar, cinnamon, and vanilla (split lengthwise and scrape the seeds out into the liquid, place vanilla bean in too)

4. Add 2 cups of water, stir

5. Optional, simmer over low heat to dissolve the sugar quicker and meld all the ingredients together. About 5 mins. This step is not customary, but I found good results with it. Let cool, if you skipped this step jump straight to step 6

6. Refrigerate for up to a week, pour over a tall glass of ice with cold coffee.

7. Optional, drizzle with homemade white chocolate ganache