Combining the best of both flavors, this recipe adds a European twist to a classic Mexican treat. Serve this beverage at your daytime fiesta or enjoy the refreshing drink once the sun goes down. This recipe works great with both store-bought and homemade horchata.

Ingredients

For the homemade horchata:

  • 1 cup of uncooked long-grain white rice
  • ½ teaspoon ground cinnamon
  • 4 ½ cups of water (room temperature)
  • ¼ teaspoon Mexican vanilla extract
  • 1/3 cup brown sugar
  • 1.5 oz. dark rum

For the coffee:

  • 2 teaspoons Egoiste Café Noir Instant Coffee
  • ¼ cup hot water

Preparation

Instructions for horchata:

Wash and drain rice. Combine rice, water and cinnamon. Soak overnight. Add mixture to blender until mostly blended. Strain mixture through cheesecloth 1-2 times. Add brown sugar and vanilla extract and stir.

Instructions for complete drink:

Combine Egoiste Instant Coffee and hot water. Refrigerate for 1-2 hours. Pour horchata, rum and ice in a mixer. Shake and pour into new glass. Refrigerate leftover horchata. Pour in Egoiste, dust with cinnamon and enjoy.