Cold Brew Horchata
My favorite breakfast site, Extra Crispy, invited me to host one of the legs of their Extra Crispy and Splenda Naturals Food Truck Tour, partnered with Splenda Naturals.* This was very exciting for my fiancé who is big fan Splenda, not because of its lack of calories, but significantly higher sweetness than sugar. The task was to create a iced coffee drink using their new stevia-based sweetener, and I immediately knew I wanted to develop this recipe. It’s a hybrid of two of the best iced drinks: horchata and cold brew.
After blending the rice, almonds and cinnamon with water, coffee grounds are added to slowly steep into the horchata, making a perfectly caffeinated beverage. The best part is that you don’t need to add any milk or cream because the horchata portion is simply rice milk perfumed with almond and cinnamon (OMG, dairy-free, so trendy!).
*This is actually not a sponsored post, but simply an anecdote of how I came about making this recipe. That being said, after years of hoarding Splenda packets, I have now jumped on the Splenda Naturals bandwagon. For this recipe, go ahead and sweeten your glass with whatever you like; you do you.
Cold Brew Horchata
Yield: 3 cups
Prep Time: 15 minutes, plus 12 hours steeping time
Cook Time: N/A
Total Time: 15 minutes, plus 12 hours steeping time
4 cups water
1 cup long grain white rice
1/2 cup almonds
1 teaspoon vanilla extract
1 cinnamon stick
1 cup coarse ground coffee
Ground cinnamon, for garnish
Sweetener of your choice, to taste
In a blender, combine the water, rice, almonds, vanilla and cinnamon. Puree until relatively smooth, then transfer to a large bowl.
Stir in the coffee, then let cover and let sit on the counter for 12 hours, stirring every few hours.
After steeping, strain the mixture through a fine-mesh sieve. Divide between ice-filled glasses, sweeten to taste and serve.