Ingredients

• 227 g Hot Water
• 14 g Ruby Oolong
• 237 g White Rice, rinsed and drained
• 4 g Ceylon Cinnamon Stick (~1 stick) or cinnamon powder

 

• 2 g Vanilla Paste or Vanilla Extract (~1/4 tsp)
• 180 g Sweetened Condensed Milk
• 170 g Evaporated Milk
• Organic Cane Sugar to taste (we use 100 g)
• Sea Salt or Kosher Salt to taste

 

• Cocktail Ingredients
• 1.5 oz Ruby Oolong-Infused Mezcal or Dark Rum
• 4 oz Ruby Horchata

Instructions

1. 1. Rinse rice and drain thoroughly
2. 2. Boil water and remove from heat. Steep the Ruby Oolong in a pot of hot water (280°F) for 5 minutes
3. 3. Add rice and cinnamon stick to the brewed Ruby Oolong. Cover and store in the fridge overnight, or at least 4 hours
4. 4. Remove half the cinnamon and Ruby Oolong leaves. Blend the rest of the mixture until smooth (about 3 minutes)
5. 5. Strain the mixture through a fine strainer or cheesecloth. Add the milks and vanilla. Season with sugar and salt
6. 6. Serve over ice or use in a cocktail

 

1. Cocktail Instructions
2. 1. Shake with Ruby Infusion and Ruby Horchata with ice
3. 2. Garnish with an orange peel
4. 3. Serve and enjoy!