The coffee shop I work for is considering an espresso/horchata beverage for the summer. I've been making batch after batch of horchata every day for about a week, but can't quite get it concentrated enough to not be overpowered by even a single shot of espresso. I've settled on a relatively simple mix of white rice, blanched almonds, cinnamon and brown sugar. The taste is good, but the strength is off. What should I do to increase the strength? It doesn't just need to be sweeter, it needs to be... thicker maybe? Any advice is appreciated.
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