Let's make Horchata de Coco

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be a lighter alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds a natural sweetness while brown sugar is often less expensive.

Soak raw rice and a cinnamon stick in 2 1/2 cups of water in a one quart deli container for 24 hours.

Pour the soaked rice and water into a blender, including the cinnamon stick.

Blend until smooth, about 3 minutes for a high-speed blender or up to 5 minutes for a regular blender.

Add another 2 1/2 cups of water to the blender and blend briefly.

Set up a medium mesh strainer over a deep bowl lined with a double layer of wetted cheesecloth.

Pour the blended mixture into the cheesecloth-lined strainer and let it drain, pressing with a spatula to speed up the process.

Gather the sides of the cheesecloth and squeeze to extract more liquid.

Return the strained liquid to the blender and add 1 can of coconut milk.

Blend again to emulsify the coconut fat and create a creamy texture.

Add 3/4 cup of sugar to the blender and blend until fully combined.

Serve the horchata over ice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens