Coconut Horchata
Ingredients
- 1/4 cup rice uncooked (I used Carolina style)
- 1/2 cup almonds sliced, toasted
- 1/4 tsp cinnamon
- 1 1/2 cups hot water
- 1/2 cup sugar
- 13.66 oz coconut milk (the kind you find in the Asian foods section)
- 1/2 tsp vanilla bean paste extract can be substituted
- 1/4 tsp coconut extract
Instructions
- Place the rice, almonds, and cinnamon in a blender and process on high-speed, until fine and powder (about 90 seconds).
- Add the hot water and allow to soak overnight.
- Blend the mixture again, then add the sugar and coconut milk.
- Blend once more, then pour through a fine-mesh sieve that has been lined with cheesecloth.
- Stir in the vanilla and coconut extracts.
- Chill, and serve over ice.
Notes
This creamy, dairy-free drink tastes just like a rice pudding milkshake! You'll love the hint of cinnamon, toasted almond, and coconut in this fun twist on traditional Mexican horchata.
We just sipped it over ice, but I think it would also be really good with a shot of rum added to it! Here’s to new experiences!
Tried this recipe?Let us know how it was!