There’s no hiding that some pretty scary stuff is going on right now in the world. To stay positive, we try to focus on the little things as much as we can. For instance, have you noticed some of the amazing cooking home chefs have been doing lately? Yum!
One of the recipes we simply had to try was this Coconut Horchata recipe; This refreshing coffee drink was simply calling our name. The best thing about this recipe? You can make it ahead and drink it all week long. And, trust us, it will not disappoint!
Horchata dates back to the 13th century and basically refers to beverages made with various plant milks. In Mexico, it refers to drinks made with rice milk. In Spain, it’s concocted with tiger nuts. Sometimes served hot, sometimes cold, but always delicious.
Here’s how you can make this sweet, coconutty, coffee treat. Grab the ingredients below and channel your inner-vacation - it’s time to relax and enjoy!
Ingredients:
- 6 brewed 8 oz. cups of Angelino’s Coconut Macaroon coffee, chilled
- 2 cups coconut water
- 13 oz. coconut milk
- 1 can sweetened condensed milk
- ½ cup water
- 1 tbsp vanilla extract
- 1 tbsp. ground cinnamon
- ice
Instructions:
- Brew coffee and set aside in your refrigerator to chill for at least one hour.
- Using a blender, mix all ingredients, except ice and coffee, until smooth.
- Fill pitcher with horchata mixture and set aside.
- Using a tall single-serve glass, fill it half-way with brewed and chilled coffee. Then, pour the horchata mixture on top.
- Add a dash of cinnamon on top and enjoy!
- Refrigerate remaining horchata mixture and coffee for use all week. You don’t have to share if you don’t want to!
The recipe is for one large pitcher, which equals about six servings. Remember to refrigerate horchata mixture and unused coffee.
Have you been whipping up some amazing coffee recipes lately? We’d love to hear from you! @AngelinosCoffee
