When the weather turns hot and muggy, nothing satisfies me as much as a crisp and cool iced coffee. This is illogical or course, as coffee is not hydrating in the least, but that sudden hit of caffeine helps me fight the inevitable headaches that often come with bright days and overheating. While on most days I'm a stickler for black coffee, I've recently gotten in the habit of adding a little bit of excitement to my brew a la spice (and in an ode to my favourite hot coffee version). So instead of opting for plain old almond milk to make some dreamy iced coffee's, I've been all about the homemade horchata.
Most of you are probably familiar with horchata, showing up here and there at Mexican restaurants and fairs. The first time I ever tried it was a couple of summers ago in its hometown of Valencia (where it's often made from tiger nuts) after a long hot day of being a dorky tourist and witnessing Jaime Lannister crash a segway into a bistro table (non sequitur, but true story). The tall glass of icy horchata was sweet, creamy, and utterly refreshing. As someone who thinks drinking milk is a little blaaa, I once and for all felt like those goofy grinning kids from the milk ads.
To make this horchata a little more wholefoody, I've swapped the white rice for brown and the traditional white sugar with dates. If you make a big batch, try using it in your favourite breakfasts like chia pudding or overnight oats for an extra decadent treat. For my special latte, I used some purchased cold brew (look for it at the grocery store or your favourite cafe) or try making your own following this foolproof recipe.
WEEKEND LINKS + LOVES
- Ewww, I'm not sure about this milk guys... Highly doubtful it will be the next kale (actually pretty convinced it won't be).
- I really want to tackle this cute DIY table on my next days off. Kind of digging the industrial pipe look right now.
- How trees talk to one another! Also, I don't know about you, but I forgot TED talks were a thing.
- I have this perfect quinoa summer salad over on Grain and a little Q & A about moi.
- This week I was lucky enough to have coffee with the lovely Brianne From Natural Girl, check out her drool worthy pics here.
- and this Insta has been getting all my heart-eyes lately - I seriously want it all.
HORCHATA LATTE WITH COLD BREW
Makes 4 Cups
Print Recipe Here
1 Cups Long Grain Brown Rice
4 Cup Water
2-3 Cardamom Pods, Optional
1 Cinnamon Stick
Pinch of Sea Salt
2-3 Medjool Dates
Cold Brew or Iced Coffee
Ice Cream or Ice
1. The night before (or early that morning) combine the rice with 1 cup water and blend a bit in a high speed blender just to gently crush the rice (you simply want them broken in half).
2. Add the contents of the blender to a jar with the rest of the water, cinnamon stick, and the cardamom pods which have been lightly crushed with a heavy object. Set this aside in the refrigerator overnight or for 8 hours.
3. Once you're ready, remove the cardamom pods from the mix (leaving the cinnamon stick in). Add a pinch of salt and a couple of pitted dates. Puree until smooth as you were making nut milk and once frothy and milky looking, strain through a nut milk bag. Taste and add another date if needed.
4. When you're ready to serve, fill a glass ⅓ way full with homemade or purchased cold brew. Top with ice, and chilled horchata. Add a sprinkle of cinnamon if desired. To fancy things up, I also skipped the ice and opted for a scoop of Luna and Larry's Coconut Ice Cream (my one true kryptonite) for a grown up float.