Horchata De Coco Mexican Coconut Rice Drink Recipes
COCONUT HORCHATA
A tropical version of the milky, rice drink Horchata. You can add rum to make this a tropical cocktail!
Provided by Suzie Lopez O'Connor
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 12
Number Of Ingredients 8
Steps:
- Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in the boiling water. Cover and rest for 6 hours or overnight.
- Strain rice mixture through a sieve twice, discarding the ground rice, almonds, and coconut. Stir in the coconut milk and sweetened condensed milk. Stir in the cold water and serve over ice.
Nutrition Facts : Calories 322 calories, Carbohydrate 36.5 g, Cholesterol 11.1 mg, Fat 17.6 g, Fiber 2.6 g, Protein 7.1 g, SaturatedFat 10.1 g, Sodium 68.9 mg, Sugar 20.6 g
COCONUT-RICE COOLER: HORCHATA DE COCO
Steps:
- One day in advance, combine the rice, crumbled cinnamon, and hot water in a bowl. Cool, cover, and set aside. Refrigerate if the weather is hot.
- The next day, stir the nuts and coconut milk into the soaked rice. Working in batches, add the rice mixture to a blender and process until quite smooth. Each batch should take about 5 minutes. Strain through a medium-mesh sieve and pour into a pitcher.
- In a saucepan over low heat, combine the sugar, cold water, and lime zest. Cook stirring, until the sugar is just dissolved. Let cool. Then remove the lime zest. Pour the cooled syrup into the pitcher and mix well. If the drink is too thick for your taste, add more water. Cover and refrigerate until chilled.
- Stir well and pour over ice cubes in tall glasses. If desired, add a splash of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon bark.
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