If you are looking for a non-alcoholic drink, look no farther than this twist on an original Mexican drink, horchata. This sweet cinnamon drink is popular throughout Latin America, but now it has a special ingredient, sparkling coffee. Enjoy this coffee horchata with something spicy on a hot spring/summer day.
-2 cups uncooked long-grain white rice
– 2 ½ cups water
-1 (14 oz) can sweetened condensed milk
– 1 tbs. ground nutmeg
– 1 tbs. ground cinnamon
- Add the rice and 2 ½ cups of 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 of the rice is finely ground (2-3 minutes. If necessary, stop your blender periodically to prevent from 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 VIVIC Original Sparkling Coffee (2-3 tbs. per cup of horchata).
Tip: The horchata is best consumed the day it is made, but will keep up to 2 days in a covered container in the refrigerator. Stir vigorously before serving.