Chock-full of cinnamon and vanilla, horchata is the definition of “sugar and spice and everything nice.” It’s traditionally made by boiling rice and spices in water, then blending + straining it to get that rich cinnamony flavor, but we’re going to take a shortcut by using readymade rice milk. With a dash of coffee and some subtle heat from Ujjo, it’s a cozy, fiery take on an already delicious drink.
½ cup rice milk
½ cup Counter Culture Forty-Six single-serve coffee
¼ cup coconut cream
1 Tbsp maple syrup
1 ¼ tsp Sweeter Ujjo
¾ tsp ground cinnamon
¼ tsp vanilla extract
- Prepare your coffee. Steep your coffee bag in ½ cup boiling water for 5 minutes, dunking periodically to strengthen the brew.
- While your coffee steeps, prepare your horchata. Bring ½ rice milk and ¼ cup coconut cream to a simmer and stir in maple syrup, Ujjo, cinnamon, and vanilla extract, scraping the bottom of the pan to make sure the sauce doesn’t stick and burn.
- Once your coffee is done steeping, remove the bag and pour in your horchata.
- Stir and enjoy.