Thursday, May 17, 2012

Cochata? Horchoffee? Making your own iced coffee & horchata drink



Hands down, the best part of this time of year is when the weather shifts so that you can finally consider it Iced Coffee Season. And not that just plain old-iced coffee isn't good enough, but if I've learned anything from Will & Jada's decade-and-a-half of oversharing, its that variety makes a long term relationship work.

So I decided to try some iced coffee & horchata, and it didn't let me down. It's not even that hard, it just requires a little bit of delayed gratification (I know, I know. But if I can do it, you can do it.)


For the iced coffee (adapted from The Pioneer Woman's Perfect Iced Coffee):
Two and a half cups ground coffee beans
One gallon cold water
Large bowl or pitcher
Saran wrap/something to cover the container
Strainer
Cheesecloth, paper towels, or coffee filters

In a large pitcher, pour in the coffee grounds. Add the gallon of cold water and stir well, just make sure it all gets nice and mixed up. Let this sit, covered, for 8 hours or so. It can sit longer, but probably best to not let it sit too much shorter. 

Once the mixture has sat long enough, take it and pour it over a strainer lined with your cheesecloth/paper towel/coffee filter. Don't worry if it takes a while, think about how slow coffee drips through a filter when you use a machine, its no big deal if this takes a while too. For a quicker version, but a smaller batch, you can also do this whole process in a French press.  



Horchata! (adapted from Rick Bayless' Horchata De Almendra)
2/3 cup rice, I used long-grain white rice
1 1/4 cup almonds (I think peeled works best, I used just sliced almonds. Thats almost the same, right?)
3-inch piece of cinnamon stick
4 cups water
1 cup sugar, plus a little more if desired
1/8 teaspoon vanilla extract (optional)

In a large bowl combine rice, almonds, cinnamon stick and 2 cups of water – here it should be hot tap water.  Cool, cover and refrigerate overnight.

Pour the mixture into the blender, add the sugar and blend on high for several minutes, until the mixture is as smooth as possible – there’ll still be a hint of grittiness when you rub a drop between your fingers.

Strain through a fine sieve (if yours isn’t very fine, line it with cheesecloth), pressing on the solids until only a dryish pulp remains.  Pour into a pitcher, add the remaining 2 cups cold water, taste and sweeten with a little more sugar if you wish.  Serve over ice.


For the horchata iced coffee, I'm sure you've figured out by now to just mix the two. The ratio is really a matter of personal taste! I've found that its best with just an even 50/50 split, but just play around, see what you like!

xo,

7 comments:

  1. I don't know how I feel about iced tea and horchata mixed together... I'd try it but I feel like horchata is to be left alone. haha

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    1. its not for everyone but man, as an alternative to cream/sugar it is so good.

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    2. oooh good way of putting it!

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  2. Horchata = meh; but I've already been tempted to make PW's coffee concentrate (but not so dang MUCH of it). Now that iced-coffee weather has arrived and I can make it with regular milk and stevia (instead of the many hearty glugs of half-n-half which hot coffee demands) I'm determined to steep up a batch. And yes, please on the vanilla.

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  3. I've never had horchata, but I keep seeing it all over the internets. Seriously. I should try.

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    Replies
    1. do you have any good mexican restaurants in DSM? thats usually where i find mine and its good to have restaurant horchata first just to see if you like the taste/what its supposed to taste like! i love it.

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