During the height of summer, I tend to drink iced coffee from sunrise to just before dinner. While I tend to like my cold brew like jet fuel on ice, occasionally I want something to cut both the bitterness and the caffeine. Enter the horchata cold brew. 

Horchata de arroz — which is a traditional drink in Mexico and Guatemala — is made by soaking, straining, and sweetening rice and water. Mixed with cold brew concentrate, it adds a little sugar, spice, and creaminess to the blend (don’t forget to add your cold brew ice cubes, too!). 

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Plan ahead. Both the horchata and the cold brew concentrate need time to sit overnight, but trust me, it’s worth the wait. 

Horchata Cold Brew

Horchata

1 ½  cups of uncooked long grain white rice
¼ cup of sliced almonds, toasted
2 cinnamon sticks 
3 ½ cups of lukewarm water
½ cup of brown sugar
2 cups of milk — whole or almond 

Cold Brew Concentrate

1 ½  cups coffee beans, coarsely ground
4 ½ cups of water

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For the horchata, place the rice, 1 cup of water sliced almonds, and cinnamon sticks in a high-powered blender or spice mill and pulse until the mixture is coarsely ground. You can also use a mortar and pestle if you prefer, but it’ll just take a little extra time and elbow grease. Transfer to a large bowl, add the remaining water, and cover — allowing the mixture to chill in the refrigerator overnight. 

The next morning, add the milk and brown sugar to the mixture, then strain it through a cheesecloth or fine-mesh sieve into a pitcher for storage. 

For the cold brew concentrate, combine the ground coffee beans and water in a large mixing bowl and allow it to sit, covered, for at least 12 hours. Use a cheesecloth or similar fabric to line a fine-mesh sieve, then strain the mixture into a large pitcher. 

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Add ice to a glass, followed by ½ cup of horchata and ½ cup of cold brew concentrate. Give it a quick stir then garnish with powdered cinnamon. 

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