Since introducing Coconut Horchata, a current vegan option at MELT, we’ve sort of fallen in love with the the drink that inspired it. This traditional beverage can be made in several different ways, but the classic version which our ice cream is based on is a sweet mix of cinnamon and rice milk. It might sound exotic and daunting, but it’s actually fairly simple to make a stellar batch at home. So, if you’ve recently joined us in this obsession, keep reading for our DIY horchata recipe!

The real game changer in this recipe is the toasting of the rice and cinnamon stick beforehand. It adds that extra, subtle flavor that will push you to the next level. We also found that using an immersion blender as opposed to a standing blender can save the (possibly messy) effort of taking ingredients in and out of the blender, instead allowing the whole process to take place in one large bowl. But, if you don't have the great blessing to own an immersion blender, then your trusty, standing version works just fine as well.

(Our awesome chef Catie helped us to tweak this recipe to make it even better)

INGREDIENTS:

1 CUP OF LONG GRAIN RICE, RINSED

1 CINNAMON STICK BROKEN INTO PIECES, PLUS MORE FOR GARNISHING

1/2 CUP OF SUGAR

STEPS:

Lightly toast rice and cinnamon stick over low heat

Combine toasted rice and cinnamon with 4 cups water in blender, pulse to coarsely grind. Transfer to large bowl and add another 4 cups of water, let soak at room temperature for at least three hours (overnight for even more flavor).

Puree mixture in batches in a blender until smooth. Strain through fine sieve, mix in sugar, chill.

Stir well, pour over ice, garnish with cinnamon sticks, PARTY!

And that's it! Super simple, super sweet way to prove to your friends that you are totally cultured and accomplished and interesting (because of course, you SO are). Try our home horchata, and let us know how it goes! And then come in for a scoop of Coconut Horchata while it lasts, because obviously everything is better in ice cream form.

The spoon in the image above is a part of our Tribe Alive line of retail. Get more info here!!

Some people feel this need to box up and constrain ice cream as strictly a summer dessert. Which we get. Hot weather and cold scoops are sort of an amazing combination. But we would like to propose that there is no "bad ice cream weather". Winter's celebrations and comfy fireplace days can make a pretty fantastic backdrop for a MELT pint or two, and many of the comfort foods this season requires can be improved with a scoop of ice cream. In that spirit, over the next couple months, we will be letting y'all in on some of our favorite pairings and recipes for winter food and drink that call for the world's best dessert. Kicking it off, we've got a recipe for possibly the easiest way there is to turn your much needed caffeine dosage into an elegant, Italian dish.

Affogatos are a traditional Italian dessert which are served in restaurants all over the country. Consisting of a scoop of ice cream topped with a shot of espresso, they're the perfect mix of hot and cold, cozy and refreshing, the most delicious "best of both worlds" there is. To make one at home, without the blessed privilege of an espresso machine, just brew an extra strong 1/4 cup of coffee, and you'll get the general idea. For the classic affogato, go for Beans, and for a festive twist, we recommend Merry Marshmallow or Santa's Helper. As a personal favorite, top it with cinnamon to take it to the next level.

So there you have it. Reason Number One why you shouldn't give up on ice cream just because it's a bit chillier outside. Come grab a pint today to make your own affogatos (and if you've been eyeing that gorgeous spoon all through the post, make sure to grab it out of our Tribe Alive line while you're here.)