An Arcadia eatery gives rice milk wings with its sexy, sippable horchata flight.
By Craig Outhier | Photography by Angelina Aragon
We’ve all heard of beer and whiskey flights – and sake flights, and gin flights, and flights of basically anything fermented. There was even a Valley restaurant that did bacon flights, once upon a time. But horchata flights? It was nothing PHOENIX staffers had ever laid eyes on until a spur-of-the-moment visit to Bread + Honey House, a brunch-y gem in East Phoenix. “It was my daughter, Ruby’s, idea,” owner Javier Perez says. “We had horchata on the menu but weren’t going through it as fast as we wanted. But we did have a mimosa flight that did well… so, Ruby had an idea for an horchata flight for nonalcoholic people who can’t drink, and it was a hit.” The Perez patriarch poured us a glass… or four.
$15
Bread + Honey House
4801 E. Indian School Rd., Phoenix
602-825-1048, thebreadandhoneyhouse.com
- Each of the four 5-oz. portions start with B+H’s dulce de leche horchata (made with rice, sugar, cinnamon, Mexican vanilla and three kinds of milk). Puréed strawberry is added for this lead-off sipper.
- Espresso sourced from northern Italy is the signature additive in this coffee-flavored horchata, ideal for a midday pick-me-up.
- Behold: the “flan” horchata. “It’s the sweetest of the bunch,” Perez promises, by virtue of caramel added to the already-pretty-sweet dulce de leche.
- Gobs of Ghirardelli chocolate sauce are added to the glass for the flight’s caboose, known as the “mocha.”
Booze Bonus!
At this point, you’re probably asking the same question we did: Can we make it “adult”? The answer is an unqualified yes, according to Perez. “For an extra $4, we’ll divide a shot of coconut rum between the four glasses.” We’ll take that flight.
