Iced Horchata

By stancec44

If you feel like experimenting, try using cashews or pecans in place of the almonds.

Do Ahead: Latte can be made 3 days ahead. Cover and chill.

Special Equipment - A spice mill or coffee grinder

Ingredients

• 1/4 1/4 1/4 cup brown rice
• 2 2 2 tablespoons coffee beans
• 1/4 1/4 1/4 cup raw almonds
• 1/2 1/2 1/2 cinnamon stick, crushed
• 1/4 1/4 1/4 cup sugar
• Pinch Pinch of kosher salt

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Using spice mill or coffee grinder, coarsely grind rice and transfer to a 2-qt. airtight container. Coarsely grind coffee beans and place in same container as rice. Add almonds, cinnamon stick, and 4 cups water. Cover and let soak in refrigerator overnight.

Bring sugar and ¼ cup water to a boil in a small saucepan, swirling pan occasionally to dissolve sugar, about 3 minutes. Transfer simple syrup to a heatproof container; cover and chill until cool, at least 30 minutes.

Transfer rice mixture to a blender and blend until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible. Sweeten latte to taste with simple syrup and add salt. Serve over ice.