This caramelly twist on the classic Latin drink is a flavorful way to warm up while you wait for the weather outside to catch up.
How to Make Caramel Crème Horchata
Grind rice in a blender until fine.
Add the almonds, cinnamon stick and hot water to the ground rice, then stir.
Let the mixture cool, cover it and let it sit at room temperature for a minimum of three hours.
After soaking, add cold milk and sweetened condensed milk to the mixture and then blend until smooth. Add more condensed milk for a sweeter Horchata.
Strain the milk mixture into a pitcher or jar, then refrigerate.
Once you’re ready to enjoy, fill a mug with hot brewed coffee.
Shake or stir the Horchata well before using, then stir the mix into the coffee, garnish with a cinnamon stick and enjoy.