Choco-Maca Horchata

Special collaboration by Reed Copeland, mixologist

PREPARATION: 10 minutes | REST TIME: 8 h | YIELD: 3 mocktail servings

Ingredients

• 6-10 g of Fleur de Lys herbal tea
• 40 g (approx 1/4 cup) sugar
• 1/2-1 tsp vanilla extract
• 1-2 cinnamon sticks
• 350 ml oat milk (or rice milk for a traditional Mexican horchata)
• 150 ml of boiling water
• Ice cubes
• Nutmeg (optional)
  
  

Manual

• In your FloralTea infuser bottle (or other 500 ml container), add the herbal tea, sugar, vanilla and cinnamon.
• Slowly pour in the boiling water, close the bottle and shake vigorously until the sugar is completely dissolved.
• Let steep until cooled, about 30 minutes.
• Add the oat milk, close the bottle and shake well.
• Refrigerate for 8 hours or overnight.
• Before serving, add ice and garnish with grated nutmeg or a cinnamon stick.
• Drink from the bottle or filter into a glass of your choice.

For an energizing variation and create a delicious iced latte, add a shot of espresso (approx. 0.75-1 Oz) to your choco-maca-chata before serving!