Java-Chata
This wonderful drink is a combination of a traditional Spanish horchata poured over a light cold brew of Costa Rican beans. The combination of the two components blends notes of almonds, rice, and cinnamon from the horchata with the nuances of strawberry, orange, peach, and green apple from the cold brew.
Ingredients
Ingredient quantities shown in U.S. units.
Horchata Milk
- ¼ cup44 gramsUncooked brown rice
- 1 heaping cup130 gramsSlivered almonds
- 11Cinnamon stick
- 1 cup + 2 Tbsp390 gramsWater, hot
- 1 heaping cup260 gramsSkim milk
- ¼ cup65 gramsSweetened condensed milk
Cold Brew
- 1 heaping cup250 gramsCoffee grounds
- 32 oz1 LWater, room temperature
Method
Horchata
- Grind rice in a blender until fine.
- Add the almonds, cinnamon stick, and hot water to the ground rice and stir with a spoon. Let the mixture cool completely, then cover and let it sit at room temperature for a minimum of three hours, ideally overnight. You can keep everything in the blender jar to make cleaning up easier.
- After soaking, add skim and sweetened condensed milk to the rice/almond/cinnamon mixture in the blender and blend until smooth. If you want your horchata sweeter, add more condensed milk, to taste.
- Strain the milk mixture into a pitcher or jar. Refrigerate until ready to enjoy.
Cold Brew
- Take your coffee grounds and room temp water and place in a jar/pitcher. Give it a stir, cover with a lid, and let it sit for at least 8-12 hours.
- Once brewed, it's time to strain the coffee. Using a coffee filter and strainer, pour the coffee into a jar/pitcher.
- Now you are ready to assemble. You can do this step ahead of time and keep the cold brew refrigerated.
To Assemble
- Fill a glass halfway with ice. Add 4oz (1/2 cup) of cold brew.
- Shake or stir horchata well before using. Pour 4oz (1/2 cup) of Horchata Milk into the glass.
- Stir, garnish with a cinnamon stick or grated cinnamon, and enjoy.