Traditional horchata uses rice and cinnamon, but this Mexican café version adds coffee and walnuts for unexpected richness.
Coffee and Walnut Horchata
Indulge in the delightful fusion of bold coffee and crunchy walnuts with our Coffee and Walnut Horchata! This refreshing twist on a classic drink combines creamy milk, a hint of cinnamon, and the rich flavors of roasted nuts, making it the perfect pick-me-up for any gathering. Sip on this energizing beverage and elevate your taste buds to a whole new level!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 cups boiling water (480 ml)
🥛Dairy & Eggs(3)
- 1 can condensed milkoptionalreduce quantity for less sweetness
- 1 can evaporated milk
- 1 cup hot milk (240 ml)
🫙Pantry Staples(1)
- 1 cup white rice (240 ml)
🧂Spices & Seasonings(1)
- 1 stick of cinnamonoptional
📦Other(2)
- 2 tablespoons Quetzal coffee (30 ml)add more for stronger flavor
- 1 cup walnuts (240 ml)
👨🍳 Instructions
- 1
Add 1 cup of white rice and 2 cups of boiling water to a container along with 1 stick of cinnamon.
- 2
After some time, transfer the mixture to a blender and add 1 can of evaporated milk, 1 can of condensed milk, and 1 cup of hot milk with 2 tablespoons of Quetzal coffee dissolved in it.
- 3
Blend everything well and strain it to remove the pulp.
- 4
Pour the mixture into a pitcher and serve over ice.
💡 Pro Tips
- ✓Soak rice for exactly 3 hours in 180°F water to achieve optimal starch gelatinization - shorter soaking leaves chalky texture, longer creates gummy consistency.timing3 hours at 180°F
- ✓Dissolve coffee in milk at 160-170°F to extract maximum flavor compounds without scalding proteins that would create bitter notes and curdling.technique160-170°F
- ✓Use a 2:1 ratio of condensed to evaporated milk because condensed milk's 8% fat content balances evaporated milk's concentrated proteins for optimal mouthfeel.ingredient2:1 ratio
- ✓Strain through double-layer cheesecloth or fine mesh (200 microns) to remove rice particles while preserving the creamy suspended starches that give horchata its signature texture.equipment200 microns
- ✓Toast walnuts at 325°F for 8-10 minutes before blending to activate oils and create Maillard compounds that complement coffee's roasted notes.technique325°F for 8-10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Traditional horchata uses rice and cinnamon, but this Mexican café version adds coffee and walnuts for unexpected richness.
Coffee and Walnut Horchata
Indulge in the delightful fusion of bold coffee and crunchy walnuts with our Coffee and Walnut Horchata! This refreshing twist on a classic drink combines creamy milk, a hint of cinnamon, and the rich flavors of roasted nuts, making it the perfect pick-me-up for any gathering. Sip on this energizing beverage and elevate your taste buds to a whole new level!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 cups boiling water (480 ml)
🥛Dairy & Eggs(3)
- 1 can condensed milkoptionalreduce quantity for less sweetness
- 1 can evaporated milk
- 1 cup hot milk (240 ml)
🫙Pantry Staples(1)
- 1 cup white rice (240 ml)
🧂Spices & Seasonings(1)
- 1 stick of cinnamonoptional
📦Other(2)
- 2 tablespoons Quetzal coffee (30 ml)add more for stronger flavor
- 1 cup walnuts (240 ml)
👨🍳 Instructions
- 1
Add 1 cup of white rice and 2 cups of boiling water to a container along with 1 stick of cinnamon.
- 2
After some time, transfer the mixture to a blender and add 1 can of evaporated milk, 1 can of condensed milk, and 1 cup of hot milk with 2 tablespoons of Quetzal coffee dissolved in it.
- 3
Blend everything well and strain it to remove the pulp.
- 4
Pour the mixture into a pitcher and serve over ice.
💡 Pro Tips
- ✓Soak rice for exactly 3 hours in 180°F water to achieve optimal starch gelatinization - shorter soaking leaves chalky texture, longer creates gummy consistency.timing3 hours at 180°F
- ✓Dissolve coffee in milk at 160-170°F to extract maximum flavor compounds without scalding proteins that would create bitter notes and curdling.technique160-170°F
- ✓Use a 2:1 ratio of condensed to evaporated milk because condensed milk's 8% fat content balances evaporated milk's concentrated proteins for optimal mouthfeel.ingredient2:1 ratio
- ✓Strain through double-layer cheesecloth or fine mesh (200 microns) to remove rice particles while preserving the creamy suspended starches that give horchata its signature texture.equipment200 microns
- ✓Toast walnuts at 325°F for 8-10 minutes before blending to activate oils and create Maillard compounds that complement coffee's roasted notes.technique325°F for 8-10 minutes