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:

• Using a 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 1/4 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.
• Latte can be made 3 days ahead. Cover and chill.