Spiked Horchata Cold Brew
(20 mg THC each · 8 servings · 160 mg total batch)
Creamy cinnamon-rice horchata meets bold cold brew coffee with a subtle rum kick. Iced, sweet, and perfectly balanced – tastes like the best cafe drink, zero weed flavor.
Decarboxylation
0.8 g flower @ 22–25 % THC (or 0.4 g good kief)
240 °F for 40 minutes in sealed mason jar → ~160 mg usable THC
Infusion
1 cup (240 ml) heavy cream + ½ tsp liquid sunflower lecithin
Warm to 170 °F → add decarbed material → sous-vide 185 °F for 2 hours
Strain hard → crystal-clear 160 mg THC cream
Horchata Cold Brew Base
All 160 mg THC cream
2 cups (480 ml) cold brew concentrate (strong – use 1:4 coffee:water ratio)
2 cups (480 ml) unsweetened rice milk (or almond milk)
½ cup (100 g) granulated sugar (or to taste)
1 tsp ground cinnamon
½ tsp vanilla bean paste
2 tbsp dark rum (optional but recommended for that spiked depth)
Pinch fine salt
Ice for serving
Steps
1. Dissolve sugar in ½ cup warm rice milk → cool completely.
2. Blend cold brew + rice milk + sweetened milk + cinnamon + vanilla + salt + rum until smooth.
3. Add THC cream → blend 30 seconds → taste and adjust sweetness or cinnamon.
4. Chill 2+ hours (overnight is best – flavors meld beautifully).
5. Serve: fill 8 tall glasses with ice → pour horchata cold brew → stir gently.
Storage
Airtight pitcher → fridge 5–7 days (shake well before serving)
Dosing
160 mg ÷ 8 = 20 mg exact per serving
Half serving = smooth morning lift
Full serving = weekend brunch that lingers all afternoon
Velvety creamy texture, bold coffee backbone, warm cinnamon glow, subtle rum warmth, and that sweet rice milk finish.
These vanish faster than regular iced coffee on a hot day.
Make double.
Keep one pitcher labeled in the back of the fridge.
Your future self will thank you.