Spiked Horchata Cold Brew Recipe

Prepare/dilute cold brew

If you have concentrated Chiapas cold brew, dilute 2 cups concentrate with up to 1 cup cold water to taste (aim for an espresso-strength but drinkable ratio). Chill in the refrigerator while you make the horchata. If your cold brew is already at drinking strength, use 2 cups and skip dilution.

Toast almonds (optional)

Preheat a dry skillet over medium heat. Toast the blanched almonds, shaking the pan, until fragrant and lightly golden, about 4–6 minutes. Remove and cool slightly.

Soak rice and almonds

Place the rinsed rice and toasted almonds in a blender. Add 2 cups of the cold water. Let the mixture soak at room temperature for 30 minutes (or refrigerate for up to 4 hours) to soften the rice and allow flavors to bloom.

Blend horchata base

After soaking, add the remaining 1 cup cold water, whole milk, granulated sugar, vanilla extract, ground cinnamon, and a pinch of kosher salt to the blender with the rice and almonds. Blend on high for 1–2 minutes, until very smooth and milky.

Strain horchata

Strain the blended mixture through a fine-mesh sieve lined with cheesecloth or a nut-milk bag into a bowl or pitcher. Press or squeeze to extract as much liquid as possible. Discard the solids or reserve for baking.

Chill and adjust

Taste the horchata and adjust sweetness or cinnamon as needed. Chill the horchata in the refrigerator until cold (at least 30 minutes).

Combine cold brew and horchata

In a large measuring cup or pitcher, combine 1 cup of chilled horchata with 1 cup of diluted Chiapas cold brew concentrate. Stir gently to combine. (This yields a balanced coffee-horchata ratio; adjust to taste—more horchata for creamier sweetness, more cold brew for stronger coffee flavor.)

Spike with spirit

Add 3 tablespoons of añejo rum (or reposado tequila) to the combined horchata and cold brew and stir. Taste and add more alcohol if desired, but keep in mind the goal is a subtle spike that complements the creamy horchata and coffee.

Prepare glass

Fill two serving glasses with ice (about 1.5 cups ice per glass). Divide the spiked horchata cold brew between the glasses.

Top with Vespertino Crema

Gently float 2–3 tablespoons of Vespertino Crema (or lightly whipped heavy cream) on top of each glass by spooning it over the back of a spoon so it forms a distinct crema layer.

Garnish & serve

Garnish each glass with a light grate of cinnamon or a cinnamon stick. Serve immediately with a straw or stirrer so the drinker can incorporate the crema if desired.