Description

This Coconut Horchata is a creamy, tropical twist on the classic Mexican drink. Made with toasted almonds, rice, cinnamon, and rich coconut milk, it’s naturally dairy-free and packed with flavor. Perfectly refreshing when served chilled over ice, it’s a dreamy sip for summer and beyond!

Ingredients

1/4 cup (46.25 g) uncooked white rice (Carolina style preferred)
1/2 cup (71.5 g) sliced almonds, toasted
1/4 teaspoon ground cinnamon
1 1/2 cups (375 ml) hot water
1/2 cup (100 g) granulated sugar
13.66 oz (387.26 ml) canned coconut milk (from the Asian foods section)
1/2 teaspoon vanilla bean paste (or vanilla extract)
1/4 teaspoon coconut extract

Cook Mode Prevent your screen from going dark

Instructions

In a blender, combine rice, toasted almonds, and cinnamon. Blend on high speed until finely ground (about 90 seconds).
Add the hot water to the blender. Cover and let the mixture soak overnight.
The next day, blend the soaked mixture again until smooth.
Add sugar and coconut milk to the blender and blend once more.
Pour the mixture through a fine mesh sieve lined with cheesecloth into a pitcher.
Stir in vanilla and coconut extracts.
Chill thoroughly and serve over ice.

Notes

For extra flavor, toast the rice lightly before blending.
Adjust sweetness to taste by adding more or less sugar.
Store in the fridge for up to 3 days and stir well before serving.