Horchata, a sweet cinnamon drink popular throughout Latin America, is typically made by soaking white rice in water, straining through a fine-mesh sieve to eliminate solids, if desired, then sweetening the liquid with sugar and cinnamon. But the horchata at Guisados, a chain of taco restaurants in Los Angeles, is different. It's made with whole milk and is served plain, or “dirty” with a shot of cold brew concentrate — and the chain sells up to 700 a day. This is an adaptation of its caffeinated version, and it serves a crowd. (You can leave out the coffee or halve the recipe, if you like.) Enjoy it with something spicy on a hot summer’s day.
- Serves: 8 persons
- 2cups uncooked long-grain white rice
- 1(14-ounce) can sweetened condensed milk
- 1tablespoon ground nutmeg
- 1tablespoon ground cinnamon
- ½gallon whole milk
- 2cups cold brew concentrate or espresso, for serving
Step 1Add the rice and 2 1/2 cups water to a large container and cover. Soak at room temperature for a minimum of 8 hours.
Step 2Pour the rice and soaking liquid into a blender, and blend until all the rice is finely ground, 2 to 3 minutes. (If necessary, stop your blender periodically to prevent overheating.) Add condensed milk, nutmeg and cinnamon; blend until combined. Pour the mixture into a large pitcher or bowl. Add the whole milk and whisk until incorporated.
Step 3To serve, divide horchata among ice-filled glasses and top with cold brew concentrate, to taste (about 2 to 3 tablespoons cold brew for each cup of horchata).