How to Make Cold Brew Coconut Horchata, According to One of Miami’s Best Baristas
Look, we love coffee. And truth be told, when that 3 p.m. afternoon slump kicks in, we’ll reach for pretty much any type of caffeine to boost our energy. But times are weird right now and we think we deserve something a bit fancier. You know, a drink only a barista could pull off.
That’s why we tapped Lakhlani, co-owner of Miami’s XO Espresso Bar. Born in Kenya, Lakhlani has spent much of her life enjoying some of the best coffee in the world. When she debuted XO with her husband, David McLeannan, the duo made it their mission to share their deep-rooted love for coffee with as many people as possible. Beyond traditional coffee drinks (including cafecito), the couple is known for preparing riffs on classic recipes.
Enter Puja Lakhlani’s cold brew coconut horchata. Made with creamy coconut horchata and house-made cold brew, consider this the iced latte recipe that dreams are made of.
While traditional horchata is made with overnight soaked rice (or sesame seeds if you’re in Cuba), Lakhlani’s version calls for coconut milk instead. This small batch recipe is easy to prepare in-between morning meetings and makes up to twelve 12-ounce drinks, guaranteed to last you all week long.
- 13 oz. coconut milk
- 2 cups coconut water
- 1 Tbsp. ground cinnamon
- 1 Tbsp. vanilla extract
- 1 can sweetened condensed milk or coconut sugar
- 1/2 cup water
- 6 cups of coffee/cold brew
1. To make the horchata, add all ingredients except cold brew to a blender. Blend until smooth.
2. In a 12-ounce glass, add a scoop of ice, fill halfway with coffee/cold brew and half horchata.
3. Sprinkle with cinnamon and sip to enjoy.