There is nothing more refreshing in festive season than this Mexican breakfast treat! Whether you are waking up or winding down, this will definitely sort you out. Use your left over espresso to top it off… or make it a filthy horchata and add some of your favourite Caribbean rum. Combine this with some huevos rancheros and you’re in hangover heaven!
This drink will keep for up to a week in the fridge.
Method: Blend and Strain
Glass: Tall Glass
Garnish: Cinnamon Dust & Stick
For Horchata: 1 cup long-grain rice (uncooked), ¾ cup almonds (blanched & lightly roasted), 2 cinnamon sticks, 1 tsp vanilla extract, 4 cups water, 1 can sweetened condensed milk (reduce to ½ to create more of a refined sweetness)
To top it off: 30ml (1 oz) Espresso (to taste), Caribbean Rum, Dusted Cinnamon & stick
Firstly, make the horchata: Rinse rice under cold water. Transfer to a large bowl and add almonds, cinnamon sticks, vanilla, sweetened condensed milk and hot water.
Stir until sweetened condensed milk dissolves. Allow the mixture to come to room temperature. Cover and let soak in the refrigerator overnight.
Uncover the mixture. Remove the cinnamon sticks & discard. Strain the mixture through a cloth to separate the rice. Reserve the liquid.
Add the rice & 1.5 cups of the strained liquid to your blender. Blend for 3 minutes until the rice is liquefied.
Strain the blended rice back into the reserved liquid. Blend the horchata mixture again if the mixture is gritty.
Serve over ice. Add the espresso (& rum!).