Dirty Horchata

Dirty Horchata

Horchata, a sweet cinnamon drink popular throughout Latin America, is typically made by soaking white rice in water, straining through a fine-mesh sieve to eliminate solids, if desired, then sweetening the liquid with sugar and cinnamon. But the horchata at Guisados, a chain of taco restaurants in Los Angeles, is different. It's made with whole milk and is served plain, or “dirty” with a shot of cold brew concentrate — and the chain sells up to 700 a day. This is an adaptation of its caffeinated version, and it serves a crowd. (You can leave out the coffee or halve the recipe, if you like.) Enjoy it with something spicy on a hot summer’s day. 

Yield: 8 servings

2 cups uncooked long-grain white rice

1 (14-ounce) can sweetened condensed milk

1 tablespoon ground nutmeg

1 tablespoon ground cinnamon

½ gallon whole milk

2 cups cold brew concentrate or espresso, for serving

Add the rice and 2 ½ cups water to a large container and cover. Soak at room temperature for a minimum of 8 hours.

Pour the rice and soaking liquid into a blender, and blend until all the rice is finely ground, 2 to 3 minutes. (If necessary, stop your blender periodically to prevent overheating.) Add condensed milk, nutmeg and cinnamon; blend until combined. Pour the mixture into a large pitcher or bowl. Add the whole milk and whisk until incorporated.

To serve, divide horchata among ice-filled glasses and top with cold brew concentrate, to taste (about 2 to 3 tablespoons cold brew for each cup of horchata).

Tip: The horchata is best consumed the day it's made, but will keep up to 2 days in a covered container in the refrigerator. Stir vigorously before serving.