Recipe and photo courtesy of Crespo Organic Mangos
Makes 1 pitcher
2 c. boiling water
1½ c. long-grain white rice
1 T. rose tea or rose petals
1 can (12-14 oz.) or approx. 1½ c. full fat coconut milk
1 c. chopped ripe mango
2/3 c. sugar
1 t. vanilla (optional)
3 c. water
Combine the water, rise and rose tea in a bowl and let stand overnight or at least 12 hours. Add the soaked rice, the coconut milk, ripe mango and sugar to a blender and starting on the lowest setting begin to grind and chop. Slowly turn up speed on the blender to high speed and blend well about 3 minutes. Add the vanilla and water and blend another 3 minutes. Chill and serve over ice
Make it a cocktail! Add a dusting of an exotic Mexican Graham Masala on top to craft a Mexican Masala Indira Horchata Cocktail (recipe below):
Mexican Masala Indira Horchata Cocktail
1½ ounce Sipsong Indira gin
¾ ounce Vida mezcal
¾ ounce Mango-Masala Shrub
1 ounce Mango & Coconut Rose Horchata
½ Monarch Wild Flower Nectar (sub simple syrup)
¾ ounce lime juice
Monarch Cayenne Ginger Bitters (sub any spicy, chili based bitters)
Make the Mexican Graham Masala using the recipe below, about a week ahead and use that for the shrub as the instructions indicate. Once the shrub is ready (about 4-5 days after making it at the earliest), you are ready to make the cocktail!
Combine the gin, mezcal, shrub, horchata, nectar and lime juice in a cocktail shaker filled with ice and shake vigorously for about 10-15 seconds. Vigorously! Strain into a higher volume glass (short or tall) filled with ice and top with a big pinch of graham masala on the top and finish with a few drops of chili bitters.