A creamy cup of horchata topped with frothy coffee goodness — this refreshing pick-me-up will give you a caffeine fix and satisfy your sweet tooth.
Cook rice according to package directions with almonds and 1 tsp cinnamon. Let cool completely; refrigerate overnight.
In blender, purée rice, evaporated milk, ice and vanilla until smooth. Strain and divide among 6 tall glasses.
Meanwhile, in large mixing bowl, combine instant coffee and sugar. Pour boiling water over top; using electric mixer, beat for 3 to 5 minutes or until thick, foamy and stiff peaks start to form.
Top each serving with coffee foam; sprinkle with remaining cinnamon.
Turn this iced coffee into a cocktail by adding a splash of rum, or Kahlua or Amaretto liqueur.
Sweeten horchata with sweetened condensed milk to taste.
When you think horchata, chances are you’re craving that silky Mexican rice beverage. However, the origins of horchata de chufas are in Valencia, Spain. While this may be a must-try during your European tour, we are biased about our own creamy Horchata interpretation of the refreshing beverage. After all, it’s impossible to resist that cinnamon and vanilla!
Horchata fun fact: Just as Champagne can only describe the sparkling wine from that French region, there is a D.O. (Denomination of Origin) of the Tigernut — or chufas — of Valencia!
Looking for a lactose-free treat? Use canned coconut milk or almond milk. You don’t need dairy to get that velvety texture — creaminess doesn’t actually require dairy, just the right mix of starch, protein and fat!
If you’ve attempted to make Dalgona coffee and had lackluster results, don’t lose hope! Here are some tricks to get a flawlessly fluffy dollop:
-Keep Cool: Fluff that coffee more quickly with cold instruments! Chill your bowl and your utensil of choice before beating. If you have time, you may even want to chill the liquid prior.
-Perfect Peaks: When you think you’re done whipping your coffee, pull the whisk or beater out and turn it upside down. If the foamy mixture runs off or curls under — even if only just a little bit — keep at it. You want to keep beating until your coffee mixture stays put when the whisk is inverted. That way, the stiff peaks won’t collapse when you plop them in your beverage.
-Whip it good: Even without a mixer, you can still make this delicious drink! You want to incorporate as much air as possible into this coffee mixture, so the bigger the whisk, the better! No whisk? It may take a bit, as it won’t aerate your mixture as much, but a fork will do the trick.
Want another delicious coffee rice combo — without the whisk work? This Coffee Mousse Rice Pudding is just as creamy and satisfying.