YIELD: Makes 4 servings


For Cold Brew Coffee Concentrate:

1/2 gal. – cold filtered water

2 cups – coarse ground coffee

For Horchata Mix:

6 T – orange blossom honey

4 cups – vanilla almond milk

1/2 cup – long grain white rice

2 tsp. – ground cinnamon

1/4 tsp. – ground cloves

For Garnish:

4 – fresh orange slices, rounds


For Cold Brew Coffee Concentrate: Place water in a large container (water pitcher with a lid works great), then add coffee grounds and stir to evenly combine. Cover the container, place in the refrigerator and steep a minimum of 12 hours, but 24 hours is best.

After cold brew has steeped the allotted time, strain the coffee concentrate liquid through either a super fine mesh strainer or dampened cheesecloth (ensuring no grinds are in the liquid) into a clean container, keeping the liquid and discarding any solids. Set aside the liquid coffee mixture in the fridge.

This will yield approximately 1 1/2 quarts of cold brew coffee concentrate liquid. Use 1 cup for this recipe and save the remaining for more coffee drinks throughout the week.

For Horchata Mix: Place orange blossom honey, almond milk, rice, cinnamon and cloves in a blender. Blend until smooth (tiny bits of rice are ok). Pour the entire mixture into a container, cover and refrigerate for at least 12 hours, to allow the flavors to steep.

After the horchata has steeped for the allotted time, strain the horchata through a super fine mesh strainer or dampened cheesecloth into a clean container, keeping the liquid and discarding any solids. Keep the liquid horchata mixture chilled.

To serve, fill 4 glasses with large ice cubes. Pour and evenly distribute the reserved, chilled horchata liquid into each glass. Top off each glass with 1/4 cup of the reserved chilled cold brew coffee concentrate, and stir to gently combine.  

Add 1 fresh orange slice to each glass for garnish.

Serve and enjoy!

Recipe courtesy of Chef Rob Corliss, made for the National Honey Board


To cut down on prep time, you can use pre-made cold brew coffee concentrate. If you make your own, Chef Rob Corliss recommends using Arabica coffee

Make batches of cold brew coffee concentrate ice cubes in advance and keep in Ziploc baggies in the freezer, so you always have at the ready to make this recipe.

To make a quick horchata without using whole dried rice and steeping 12 hours:  blend 2 cups rice milk with 2 cups almond vanilla milk, then blend with the 6 T orange blossom honey, 2 tsp. cinnamon and 1/4 tsp. cloves.

Experiment with other varieties of rice and the different flavors they deliver, such as brown rice or jasmine rice.

The discarded coffee grounds, from making the cold brew coffee concentrate, make wonderful compost for your vegetable garden.

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