Mexican Coconut Horchata
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Mexican Coconut Horchata
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A rich and creamy, chilled horchata recipe with coconut milk and cinnamon.
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Ingredients
- 1 C white long-grain rice rinsed and dried
- ½ C coconut flakes unsweetened
- ½ C almonds
- ½ cinnamon stick
- 2 C water boiling
- 1 C water room temperature
- ½ C sugar
- 1 teaspoon coconut extract optional
- ½ C coconut milk canned
- ½ C milk whole
- 3 C water cold
Instructions
- The night before, rinse the rice in a sieve and drain. Place the rice on a baking tray to air dry overnight.
- Preheat oven to 350°F.
- Place the rice, coconut, almonds, and cinnamon onto a baking sheet and lightly toast in the oven for 10 minutes, until lightly aromatic.
- Remove from oven and let cool completely.
- Once cooled, place all the toasted ingredients into a blender.
- Carefully add 2 C boiling water and 1 C room temperature water to the blender and cover. Use a towel to cover the blender lid while blending on medium speed for about 3 minutes. The texture should be slightly coarse, like gritty sand.
- Pour the blended liquid into a large pitcher, stir in the sugar and coconut extract and let it sit at room temperature for 2-3 hours.
- Give the liquid a stir and place it into the refrigerator for at least 6-8 hours (or overnight).
- Once the liquid has matured, place a cheesecloth over a sieve and strain. Press firmly to squeeze any extra liquid.
- Discard the rice, almond, coconut and cinnamon pulp.
- Stir in the coconut milk and whole milk and add 3 C cold water to the liquid.
- Serve chilled over ice. (Add more water according to taste). Garnish with some ground cinnamon.
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