iced-horchata-latte.json

{
    "directions": [
        "Using a spice mill or coffee grinder, coarsely grind rice and transfer to a 2-qt. airtight container. Coarsely grind coffee beans and place in same container as rice. Add almonds, cinnamon stick, and 4 cups water. Cover and let soak in refrigerator overnight.",
        "Bring sugar and 1/4 cup water to a boil in a small saucepan, swirling pan occasionally to dissolve sugar, about 3 minutes. Transfer simple syrup to a heatproof container; cover and chill until cool, at least 30 minutes.",
        "Transfer rice mixture to a blender and blend until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible. Sweeten latte to taste with simple syrup and add salt. Serve over ice.",
        "Latte can be made 3 days ahead. Cover and chill."
    ],
    "ingredients": [
        "1/4 cup brown rice",
        "2 tablespoons coffee beans",
        "1/4 cup raw almonds",
        "1/2 cinnamon stick, crushed",
        "1/4 cup sugar",
        "Pinch of kosher salt",
        "A spice mill or coffee grinder"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Drinks",
        "Non-Alcoholic",
        "Rice",
        "Coffee",
        "Almond",
        "Cinnamon"
    ],
    "title": "Iced Horchata Latte",
    "url": "http://www.epicurious.com/recipes/food/views/iced-horchata-latte"
}