Brown Butter Cookie Horchata

Chef Tony Reed
Servings

4

Prep Time

25 minutes

Category

Drink

Traditional rice horchata gets a Spiceology upgrade: Brown Butter Cookie Spice Blend steeps right in with the rice and cinnamon, so every sip tastes like brown sugar, warm spice, and a hint of sea salt. Make the rice base the night before, then it's a five-minute whisk-and-pour.

Brown Butter Cookie Horchata

Ingredients

  • 1 cup long grain white rice

  • 1 cinnamon stick

  • 4 cups water

  • 1 cup whole milk

  • 1/2 cup sweetened condensed milk

  • 1 tsp vanilla extract

  • 2 Tbsp Spiceology Brown Butter Cookie Spice Blend

  • 1/4 tsp kosher salt

  • Ice, as needed

  • Ground cinnamon or extra Spiceology Brown Butter Cookie Spice Blend, for garnish

Directions

  1. Rinse the rice. Rinse the rice under cold water until the water runs mostly clear.

  2. Blend. Add the rice, cinnamon stick, and water to a blender. Pulse 8-10 times to break up the rice slightly.

  3. Chill. Transfer to a covered container and refrigerate at least 8 hours or overnight, so the rice and cinnamon fully infuse the water.

  4. Strain. Strain the rice water through a fine mesh strainer or cheesecloth into a pitcher. Discard the solids.

  5. Mix. Whisk the whole milk, sweetened condensed milk, vanilla, Brown Butter Cookie Spice Blend, and salt into the strained rice water until fully combined.

  6. Taste. Taste and adjust sweetness or Brown Butter Cookie Spice Blend as needed.

  7. Serve. Pour over ice.

  8. Garnish. Finish with a light dusting of ground cinnamon or extra Brown Butter Cookie Spice Blend.
Recipe Products
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Blend

Brown Butter Cookie Spice Blend

Key Ingredients

Brown Sugar, Brown Butter, Cinnamon, Baking Soda