This is about as simple as it gets and is a great way to use any TFA Horchata you mistakenly ordered it as a noob. I've had four separate people say it tastes like Christmas, whatever that means. THIS RECIPE PROBABLY HAS A BUNCH OF DIACETYL.
10% CAP Vanilla Custard V1
1% TFA Horchata
That's it. This has become my ADV because it's just good. Tastes great after a shake and sitting overnight, of course gets better with time (although I don't usually give it the opportunity). I'm using it on a SS430 build at 400F.
Neither Cap VC1 nor TFA Horchata have Diacetyl.
If it has Acetyl Propionyl in it, It has diacetyl.
AP can, will, & does catalyze into naturally occurring diacetyl.
That is very different from products such as FA Butter that are formulated with Diacetyl, and that's what I meant.
Also, the jury is still out on A/AP "catalyzing" into Diacetyl. I've not read any study that definitively explores that process or describes a path or even discreet mechanism.
So my statement stands with a minor addition: those concentrates do not contain Diacetly at the time of production.
What does horchata even taste like
It's a strong red hot like cinnamon that does a lot of weird things. It does well sub 1 percent with strong creams or coffees.
Edit: Real horchata is a smooth and sweet cinnamon and rice milk beverage from mexico.
Tpa horchata weakens with time. This looks like a shake and vape.
Give horchata a 2 week steep, and the rice milk really comes through.
TPA horchata must be much different from cap horchata if it tastes like red hots. Caps is a sweet creamy slightly cinnamonny flavor.
Depending on where you live you can find it in the hispanic section of your grocery store ready to drink or in mixes. The absollute best description that I ever heard was "It's like eating a bowl of Cinnamon Toast Crunch cereal, and the milk that's left over is like Horchata." Yep, pretty close. Cinnamon Milk (but with Rice Milk and really yummy!)