Mexican Misto

Ingredients

• 14 oz sweetened condensed milk
• 4 oz hot coffee (Red Diamond 100% Arabica®)
• 4 oz Horchata (recipe follows),steamed
• Chipotle powder, for garnish

Horchata:

• 6 cups water
• 1 cup toasted rice
• ½ cup chopped toasted almonds
• 1 cinnamon stick
• ½ cup raw sugar
• 1 Tbsp vanilla extract
• 1 vanilla bean

Directions

Horchata:

1. Combine water, rice, almonds,cinnamon, raw sugar and vanilla, and soak for 24 hours.
2. Add rice and water mixture into blender, and blend until fairly smooth.
3. Strain horchata through fine mesh sieve.

Mexican Misto:

Stir in sweetened condensed milk.

1. Pour hot coffee into mug.
2. Add steamed Horchata.
3. Dust with chipotle powder.

Prickly Pear Horchata

Ingredients:

Coffee Concentrate:

• 12 oz ground High Altitude®Guatemala Huehuetenango
• 5 cups cold water

Prickly Pear Horchata:

• 6 cups water
• 1 cup toasted rice
• ½ cup chopped toasted almonds
• 1 cinnamon stick
• ½ cup raw sugar
• 1 Tbsp vanilla extract
• 1 vanilla bean
• 14 oz sweetened condensed milk
• 16 oz prickly pear juice

Directions:

Coffee Concentrate:

1. Bring water to boil; gently stir in ground coffee. Let it steep for 20-30 minutes,strain through coffee filter, and refrigerate.

Prickly Pear Horchata:

1. Combine water, rice, almonds, cinnamon, raw sugar and vanillas, and soak for 24hours.
2. Add rice and water mixture into blender, and blend until fairly smooth.
3. Strain horchata through fine mesh sieve.
4. Stir in sweetened condensed milk and prickly pear juice.
5. Fill glass with ice.
6. Add 6 oz Prickly Pear Horchata.
7. Gently pour 2 oz Coffee Concentrate to float on top.

Hazelnut Cold Brew

Ingredients

• 1 cup cold brew concentrate
• ¼ cup almond milk
• 2 Tbsp. Nutella
• 2 Tbsp. sugar

Directions

1. Mix cold brew concentrate, almondmilk, Nutella and sugar together, and blend until combined and frothy
2. Pour over ice

Sparkling Strawberry Tea

Ingredients

• 20 grams/2 Tbsp loose RedDiamond® Premium Tea
• 1 qt strawberries, fresh, washed and capped
• 1 1/2 qts boiling water
• 1/2 cup sugar
• 1 can (6oz) frozen lemonade concentrate, thawed
• 1 2-liter bottle lemon-lime carbonated soda, cold
• Mint sprigs, for garnish

Directions

1. Place strawberries in a blender, and process until smooth
2. Put loose tea in a heatproof bowl and pour water over
3. Cover and steep for 10 minutes
4. Pour the tea through a fine mesh strainer into a large pitcher or punch bowl
5. Add the sugar, lemonade concentrate and strawberry puree
6. Stir to blend
7. Cover and refrigerate
8. When ready to serve, add the lemon-lime soda
9. Stir and serve over ice
10. Garnish with a mint sprig

Peach Sweet Tea Mojito

Ingredients

• 1/4 ripe peach, chopped
• 5 leaves fresh mint
• 2 oz. light rum
• 4 oz. Simple Sweet Tea™

Directions

1. Place the peach and mint in the bottom of a martini shaker and muddle
2. Add large-crushed ice, rum,and tea, and shake well
3. Pour all contents from theshaker, including the ice,into a glass and serve