Iced Horchata Coffee Recipes

Steps:

• Combine rice, water, and almonds in a blender. Blend mixture until well combined, about 2 minutes. Mixture will be coarse.
• Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave.
• Serve over ice. Garnish with cinnamon sticks, if desired.

Steps:

• Combine rice, cinnamon sticks, and water in a container and let sit for 2 hours.
• Drain rice and cinnamon sticks, but save the water. Combine rice and cinnamon sticks in a food processor or powerful blender. Process or blend until mixture resembles coarse sand.
• Place rice mixture back into soaking water and let sit for 2 hours, stirring occasionally.
• Strain rice mixture through a fine sieve into a container. Add sweetened condensed milk, milk, and vanilla extract. Stir until well combined and refrigerate horchata until ready to use.
• Fill a tall glass with ice cubes and pour equal amounts of cold coffee and horchata into the glass. Add sweetener to taste.

Steps:

• Add the rice and 2 1/2 cups water to a large container and cover. Soak at room temperature for a minimum of 8 hours.
• Pour the rice and soaking liquid into a blender, and blend until all the rice is finely ground, 2 to 3 minutes. (If necessary, stop your blender periodically to prevent overheating.) Add condensed milk, nutmeg and cinnamon; blend until combined. Pour the mixture into a large pitcher or bowl. Add the whole milk and whisk until incorporated.
• To serve, divide horchata among ice-filled glasses and top with cold brew concentrate, to taste (about 2 to 3 tablespoons cold brew for each cup of horchata).