In this heat, the morning coffee is starting to feel more like a chore than a treat. But two businesses at the Mercado San Agustin are working together to change that.
Stella Coffee brews their own cold-brew coffee, and Seis Kitchen and Catering across the way prepares a housemade horchata. Put them together, and you've got Cochata, a frothy coffee drink that tastes like sweet rice milk. To get that coffee flavor without all the heaviness, Seis uses the concentrated cold brew instead of regular coffee. (Bottles of concentrated cold brew are available at local Trader Joe's stores, but you can also substitute a shot of espresso.)
Seis is serving two sizes of the Cochata for $4.50 and $6 ... But if you want to make it at home, here's the recipe!
The Cochata, $4.50, combines cold brew coffee from Stella with horchata from Seis Kitchen.
Cochata from Seis Kitchen
Makes about a gallon.
- 1 cup white rice
- 2 cups sugar
- 1.5 quarts water
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
- 14-ounce can of sweetened condensed milk
- 12-ounce can of evaporated milk
- 1.5 quarts whole milk
- 1 ounce of concentrated cold brew coffee or shot of espresso per 6 ounces of horchata
Marinate rice with sugar and water by placing ingredients into a container. Place into the refrigerator and let steep for 24 hours.
Take mixture and puree in a blender. Strain this mixture through a fine mesh strainer and place in a large pitcher. Repeat this step three times to achieve a very smooth texture.
Add cinnamon, vanilla, sweetened condensed milk, evaporated milk and whole milk to the mix. Blend until completely mixed together.
To serve, add one ounce concentrated cold brew coffee or shot of espresso to six ounces of horchata in an ice-packed 16 ounce glass. Sprinkle with more cinnamon and enjoy!
