Horchata Iced Coffee with Cafe Bustelo

Ingredients:

• 4 individual shots of brewed Espresso Ground Coffee
• 1/2 cup uncooked rice (rinsed and drained)
• 2 cinnamon sticks
• 1 (6 oz.) can evaporated milk
• 1 (6 oz.) can sweetened condensed
• 6 cups warm water, divided
• (Optional) 1/2 teaspoon vanilla
• Sugar or sweetener to taste
• Ground cinnamon, for garnish

Directions:

• Soak ingredients: PLACE rice, cinnamon sticks, vanilla (optional) and 2 cups of water into a bowl. Cover and refrigerate for 4-8 hours or overnight.
• Separate ingredients: REMOVE most of the cinnamon sticks, leaving only 1/4 of a stick behind to be pureed in the next step.
• Puree 1/2 the rice: ADD 1/4 of the rice mixture to a blender and puree until smooth. Then add another 1/4 of the rice mixture and repeat.
• Strain liquid: USE a fine mesh strainer or cheesecloth to strain the rice mixture over a pitcher. Squeeze out as much liquid as possible by pressing with a spoon or squeezing the cheesecloth.
• Repeat process: PUREE and strain the rest of the rice mixture as described above.
• Add milks & water: STIR the evaporated milk, sweetened condensed milk and remaining 4 cups of water into the pitcher to create the horchata.
• Adjust to preference: TASTE and add sugar or more water if you like.
• Chill: REFRIGERATE horchata mixture until cool, then stir.
• Finish & serve: POUR each shot of brewed espresso over ice. Top with horchata, garnish with cinnamon and cardamom, and enjoy! ¡Salud!