To be honest, I’ve never really cared for Horchata. I’ve wanted to like it. Really. But every glass I’ve ever had has just tasted a bit like milk with a lot of sugar added to it.
Not my cup of tea. Or Horchata.
I came across a recipe for coconut Horchata in the latest issue of Saveur and, being a lover of all things coconut, thought that in the spirit of an impending Cinco de Mayo I’d give it a try. I’d never had it homemade, afterall, and often time these sorts of things are better homemade, no?
Well, let me tell you what. This version knocked my socks off. The horchata gets a double hit of coconut with coconut milk and coconut water both added to the mix.
You will need to plan a little bit ahead to make this, as the rice and cinnamon need to soak overnight. But overall it’s a relatively simple drink to throw together and the results are well worth the wait.
Make sure you strain the liquid well once it’s blended. It can be a bit gritty if you aren’t meticulous with this step.
Serve this cool, creamy drink over ice with a grating of fresh cinnamon on top. I like to squeeze a few fresh lime wedges into my glass. I think that having that little addition of an acid is really what makes this drink fantastic. And more than just a glass of sweet milk.
- 2 Cups Long Grain White Rice
- 1 Cinnamon Stick, broken into pieces
- 2 Cups Boiling Hot Water
- 1 Quart Coconut Water(Unsweetened)
- 1 Can Coconut Milk
- ¾ Cup Sugar
- Pinch of Salt
- Lime Wedges
- Cinnamon Stick, for grating
- Place the rice and cinnamon stick in a bowl and pour the boiling water over it. Let soak overnight or for about 12 hours.
- Place the rice, cinnamon, and water in a blender and blend until smooth. Pour mixture through a fine mesh sieve lined with several layers of cheesecloth. Pour strained liquid into a pitcher and mix with the coconut water.
- Place the coconut milk in a saucepan along with the sugar and salt. Whisk together and heat just until the milk begins to steam. Remove from heat and pour into the pitcher with the rice/cinnamon liquid. Stir together and refrigerate until cold.
- Serve on top of ice with a grating of fresh cinnamon and a lime wedge. Add cinnamon sticks to the glasses, if desired.
- *make sure to stir the Horchata well as it will settle and separate. This is normal.
Recipe adapted from Saveur