Café Noir Horchata
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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
{{#rendered}} {{/rendered}}Total Time:2 hours10 min
Servings: 1
Ingredients:
1 cup of uncooked long-grain white rice
{{#rendered}} {{/rendered}}? teaspoon ground cinnamon
4 ½ cups of water (room temperature)
? teaspoon Mexican vanilla extract
{{#rendered}} {{/rendered}}1/3 cup brown sugar
1.5 oz. dark rum
2 teaspoons Egoiste Café Noir Instant Coffee
{{#rendered}} {{/rendered}}? 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.