Abigail Gullo’s buzz-y riff on horchata mixes homemade horchata with cinnamon, rum, Cathead Pecan Vodka and the bar’s cold-brew coffee.
Pro-tip: As Gullo recommends, it can be mixed with her Cajun Coquito for fall-ready “spice delight.”
Abigail Gullo’s buzz-y riff on horchata mixes homemade horchata with cinnamon, rum, Cathead Pecan Vodka and the bar’s cold-brew coffee.
Pro-tip: As Gullo recommends, it can be mixed with her Cajun Coquito for fall-ready “spice delight.”
Serving: 1
Coffee Horchata
1 cup rice
1 cup almonds
1 cup pecans
1 quart almond milk
3 ounces coffee beans
2 ounces cinnamon sticks
The night before, blend ingredients, add to four-quart cambro or other container and top with hot water. Keep refrigerated overnight. Double-strain before using.