Name: Horchata and Cinnamon Cappuccino
Prep time: 30 min
Cook time: 15 min
Yield: 2
Cuisine: Internacional
Ingredients: 1/4 cups Classic Gamesa® Cookies Ricanelas; 1/4 cups rice, soaked in hot water for 1 hour and drained, for the horchata; 1 cup milk, for the horchata; 1 cup evaporated milk, for the horchata; 1/2 cups condensed milk, for the horchata; 3 teaspoons coffee, ground; 1 cup water, hot for the coffee; cinnamon powder, for the coffee; Classic Gamesa® Cookies Ricanelas

Preparation

15 mins

Low

For the horchata: Cook the rice (previously soaked in hot water) in a saucepan along with the milk, evaporated milk, condensed milk, and Gamesa® Classic Ricanelas cookies over medium-low heat for a few minutes, until the liquid begins to heat up. Once hot, using an immersion blender, blend the ingredients until completely ground; you need to do this from the bottom of the saucepan to achieve it. Once the ingredients are combined, only whip the surface of the milk with the blender to form the foam. Keep warm until use. For the coffee: Place the ground coffee in a French press and pour in the hot water, you don’t need to stir, just cover without pressing down the plunger and let it steep for 4 minutes; you will notice a coffee crust forming on the surface that we don’t want to touch. Once the time has passed, carefully stir the coffee without touching the bottom of the press, remove some of the foam that forms on the surface and cover again without pressing down the plunger. Let it steep for another 5 minutes. After the time has passed, press the plunger down, but only until it touches the surface of the coffee, pour into a small cup the amount you deem appropriate according to how you like your coffee, we recommend ¼ cup. Keep warm.