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Mexican Coconut Horchata

A rich and creamy, chilled horchata recipe with coconut milk and cinnamon.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
12 hrs
Total Time
12 hrs 40 mins
Servings: 6 Cups
Course: Drinks
Cuisine: Mexican

Ingredients

  • 1 C white long-grained rice rinsed and dried
  • ½ C unsweetened coconut flakes
  • ½ C almonds
  • ½ cinnamon stick
  • 2 C boiling water
  • 1 C room temperature water
  • ½ C sugar
  • 1 teaspoon coconut extract optional
  • ½ C coconut milk canned
  • ½ C whole milk
  • 3 C cold water

Instructions

    Cup of Yum
  1. The night before, rinse the rice in a sieve and drain. Place the rice on a baking tray to air dry overnight.
  2. Preheat oven to 350°F.
  3. Place the rice, coconut, almonds, and cinnamon onto a baking sheet and lightly toast in the oven for 10 minutes, until lightly aromatic.
  4. Remove from oven and let cool completely.
  5. Once cooled, place all the toasted ingredients into a blender.
  6. 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.
  7. 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.
  8. Give the liquid a stir and place it into the refrigerator for at least 6-8 hours (or overnight).
  9. Once the liquid has matured, place a cheesecloth over a sieve and strain. Press firmly to squeeze any extra liquid.
  10. Discard the rice, almond, coconut and cinnamon pulp.
  11. Stir in the coconut milk and whole milk and add 3 C cold water to the liquid.
  12. Serve chilled over ice. (Add more water according to taste). Garnish with some ground cinnamon.