Coconut Horchata
Serves: serves 4
  • 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
  • Ice
  • Lime Wedges
  • Cinnamon Stick, for grating
  1. Place the rice and cinnamon stick in a bowl and pour the boiling water over it. Let soak overnight or for about 12 hours.
  2. 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.
  3. 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.
  4. Serve on top of ice with a grating of fresh cinnamon and a lime wedge. Add cinnamon sticks to the glasses, if desired.
  5. *make sure to stir the Horchata well as it will settle and separate. This is normal.
Recipe by The Kitchen McCabe at