Café Noir Horchata

(Egoiste)

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.

Cook Time:10 min

Prep Time:2 min

Total Time:2 hours10 min

Servings: 1

Ingredients:

1 cup of uncooked long-grain white rice

? teaspoon ground cinnamon

4 ½ cups of water (room temperature)

? teaspoon Mexican vanilla extract

1/3 cup brown sugar

1.5 oz. dark rum

2 teaspoons Egoiste Café Noir Instant Coffee

? cup hot water

Preparation:

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.

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.