Brown Butter Cookie Horchata
Rated 5.0 stars by 1 users
Category
Drink
Servings
4
Prep Time
25 minutes
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.
Author: Chef Tony Reed
Ingredients
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1 cup long grain white rice
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1 cinnamon stick
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4 cups water
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1 cup whole milk
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1/2 cup sweetened condensed milk
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1 tsp vanilla extract
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2 Tbsp Spiceology Brown Butter Cookie Spice Blend
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1/4 tsp kosher salt
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Ice, as needed
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Ground cinnamon or extra Spiceology Brown Butter Cookie Spice Blend, for garnish
Directions
Rinse the rice. Rinse the rice under cold water until the water runs mostly clear.
Blend. Add the rice, cinnamon stick, and water to a blender. Pulse 8-10 times to break up the rice slightly.
Chill. Transfer to a covered container and refrigerate at least 8 hours or overnight, so the rice and cinnamon fully infuse the water.
Strain. Strain the rice water through a fine mesh strainer or cheesecloth into a pitcher. Discard the solids.
Mix. Whisk the whole milk, sweetened condensed milk, vanilla, Brown Butter Cookie Spice Blend, and salt into the strained rice water until fully combined.
Taste. Taste and adjust sweetness or Brown Butter Cookie Spice Blend as needed.
Serve. Pour over ice.
Garnish. Finish with a light dusting of ground cinnamon or extra Brown Butter Cookie Spice Blend.
Recipe Note
Chef's Tip
The rice needs a real soak to give up its flavor, so this isn’t a same-day drink — start it the night before you want to serve it. Once strained and mixed, it keeps well covered in the fridge for up to 3 days; just give it a stir before pouring, since the rice solids will settle.
