It's Horchata–Iced Coffee Season
and here's how to make it!
Hi! This recipe is from For All Things Good, and I wrote about their incredible masa program here.
When in Brooklyn, get your tush over there and order the entire menu—don’t skip the mezcals.
Until then, Lachata Iced, for all!
The recipe (PDF plus plain text) is posted below for everyone reading this. Thank you for showing up!
Recipe Collab June 7, 2024
For All Things Good’s Horchata
Recipe adapted from For All Things Good
Important tips from Matt Diaz, owner of For All Things Good: When blitzing the rice mixture, be sure the blender doesn’t get past barely warm. If the horchata gets too hot, it will thicken into a pudding-like texture and there’s no way to come back. The horchata is delicious straight away, but the flavor and texture evolves and ascends if left overnight in the fridge. As they say in the natural peanut butter world, “separation is normal.” Give it a shake before serving.
Ingredients
1 ¼ cups long-grain white rice, such as Jasmine (250g)
4 tablespoons agave (75g)
2 ½ teaspoons vanilla extract (10g)
2 teaspoons ground cinnamon (5g)
2 cups oat milk, divided (500 ml)
Place rice in a quart-sized container or jar and add enough water to submerge it about 1 knuckle deep (approximately 1 cup or 250ml). Soak rice for at least 30 minutes and up to overnight (chill if soaking longer than 30 minutes).
Scrape the rice and its soaking liquid into a blender and blend on low speed until the rice is broken up, 1 minute. If you want some physical feedback, put your hand on the outside of the blender jar and tap into the chaotic, crackly static feeling of the larger particles of rice flying around in the liquid.
Gradually increase blender speed until a vortex forms at the top of the liquid, which should happen around medium speed; blend for 2 minutes. Return blender to low speed and add agave, vanilla extract, cinnamon, and 1 cup (250 ml) of oat milk.
Increase speed to high and blend until the liquid looks homogenous, 5 to 7 minutes more, depending on the blender. Put your hand on the blender jar again, the vibration should feel smooth, even from the outside. That means the rice has emulsified into the liquid. Ultimately you want a very smooth and creamy mixture. Take care during this step: If the liquid gets too warm, the horchata will thicken and turn into a paste. If you feel like things are heating up, stop blending, chill the liquid, and let the blender’s motor cool down before continuing.
With speed on low, pour in remaining 1 cup (250 ml) of milk. Increase to high to combine, 1 minute.
Remove jar from blender; you should have about 4 cups ( 1 liter) of horchata. Pour in enough water to measure 6 cups (1 ½ liters) total. If your blender jar doesn’t have clear markings on it, eyeball half of the volume and add that amount of water. For the deepest flavor, chill the horchata overnight.
To serve, shake the horchata to emulsify and pour over ice. To make a Lachata Iced, combine ½ cup of horchata concentrate with a double shot of espresso (or ½ cup of iced coffee), on ice.
On Monday I had one of these at a restaurant and decided it should be the drink of the summer. And then your recipe came! ❤️❤️
Thank you! As someone who “went for it” with cooked long grain it was not bad! Looking forward to trying it the right way with uncooked.