Say hello to the Dirty Horchata: Creamy homemade horchata mixed with coffee. To make the horchata, you’ll have to soak rice for at least two hours. It’s worth the wait!

Dirty Horchata

Makes about 3 servings

Ingredients

• 2 cups water

• 1/2 cup long-grain white rice (uncooked)

• 1 1/2 tsp ground cinnamon

• 2 cinnamon sticks (optional)

• 2-3 tbsp maple syrup

• 2 tsp vanilla extract

• 1 cup unsweetened oat milk or whole milk

• 1/4 cup cold brew (or just brew strong coffee and refrigerate until cold)

Directions

1. In a large pot, boil 2 cups of water. Turn off the heat, add the rice, ground cinnamon, cinnamon sticks, maple syrup (3 tbsp if you like it extra sweet) and vanilla. Give it a mix. Cover and let sit for at least two hours. You can also soak it overnight, just cover it and place it in the fridge.

2. Remove the 2 cinnamon sticks and set aside for later. Transfer mixture to a blender and blend on high speed for one minute.

3. Into a pitcher, strain through a cheesecloth, or fine mesh sieve 2 times, washing cheesecloth/sieve in between.

4. Add milk and cinnamon sticks and stir. Place the horchata in the fridge for about 10 minutes, allowing any more sediment to settle at the bottom. Sediment levels will depend on how you strained it and how long you soaked it.

5. Fill a serving cup with ice, pour about 1 cup of the horchata (being careful not to get the sediment in your cup), then top with the coffee.

6. Store the rest of the horchata covered in the fridge.