Horchata with a Twist of Banana and Coffee
Horchata with a Twist of Banana and Coffee
Ingredients
- 1 cup long grain white rice
- 2 cups water
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 2 bananas, peeled
- 1 can sweetened condensed milk, (14 ounce)
- 1 can evaporated milk, (12 ounce)
- 1/2 cup instant coffee, (Nescafe or similar)
- as needed water, for thinning
- as needed ice, for serving
- as needed cinnamon powder, for garnish
Instructions
- 1
In a large bowl or pitcher, combine the 1 cup of long grain white rice, 2 cups of water, and 2 cinnamon sticks. Stir gently to ensure the rice is submerged.
⏱️ 2 min
- 2
Cover the bowl and let the mixture sit at room temperature for at least 4 hours, or preferably overnight, to allow the rice to soften and infuse with the cinnamon.
⏱️ 240 min
- 3
Once the rice mixture has soaked, transfer all contents (rice, water, and cinnamon sticks) to a high-speed blender.
⏱️ 1 min
- 4
Add the 1 teaspoon of vanilla extract, 2 peeled bananas, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1/2 cup of instant coffee to the blender.
⏱️ 2 min
- 5
Blend all the ingredients together on high speed until the mixture is completely smooth and creamy. This may take 2-3 minutes.
⏱️ 3 min
- 6
Place a fine-mesh sieve over a large pitcher or bowl. Carefully pour the blended horchata mixture through the sieve to strain out any remaining rice particles or banana fibers. You may need to press the solids against the sieve with a spoon to extract all the liquid.
⏱️ 5 min
- 7
Taste the horchata and add more water, if needed, to reach your desired consistency and sweetness level. Stir well to combine.
⏱️ 1 min
- 8
Serve the horchata immediately over plenty of ice. Garnish each glass with a sprinkle of cinnamon powder on top before enjoying.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Horchata with a Twist of Banana and Coffee
- 1 cup long grain white rice
- 2 cups water
- 2 cinnamon sticks
- 1 teaspoon vanilla extract
- 2 bananas, peeled
- 1 can sweetened condensed milk, (14 ounce)
- 1 can evaporated milk, (12 ounce)
- 1/2 cup instant coffee, (Nescafe or similar)
- as needed water, for thinning
- as needed ice, for serving
- as needed cinnamon powder, for garnish
Instructions
- 1
In a large bowl or pitcher, combine the 1 cup of long grain white rice, 2 cups of water, and 2 cinnamon sticks. Stir gently to ensure the rice is submerged.
⏱️ 2 min - 2
Cover the bowl and let the mixture sit at room temperature for at least 4 hours, or preferably overnight, to allow the rice to soften and infuse with the cinnamon.
⏱️ 240 min - 3
Once the rice mixture has soaked, transfer all contents (rice, water, and cinnamon sticks) to a high-speed blender.
⏱️ 1 min - 4
Add the 1 teaspoon of vanilla extract, 2 peeled bananas, 1 can of sweetened condensed milk, 1 can of evaporated milk, and 1/2 cup of instant coffee to the blender.
⏱️ 2 min - 5
Blend all the ingredients together on high speed until the mixture is completely smooth and creamy. This may take 2-3 minutes.
⏱️ 3 min - 6
Place a fine-mesh sieve over a large pitcher or bowl. Carefully pour the blended horchata mixture through the sieve to strain out any remaining rice particles or banana fibers. You may need to press the solids against the sieve with a spoon to extract all the liquid.
⏱️ 5 min - 7
Taste the horchata and add more water, if needed, to reach your desired consistency and sweetness level. Stir well to combine.
⏱️ 1 min - 8
Serve the horchata immediately over plenty of ice. Garnish each glass with a sprinkle of cinnamon powder on top before enjoying.
⏱️ 1 min