November 24, 2012

Horchata de Coco: Coconut Horchata

Makes 8 servings

1 c. raw white rice

1 c. blanched almonds

1 c. sweetened flaked coconut

1 oz. cinnamon bark, crumbled

3 c. boiling water

1 can unsweetened coconut milk, 13-14 oz.

1 can sweetened condensed milk, 14 oz.

5 c. cold water

Ice for serving

Place the rice, almonds, flaked coconut and cinnamon bark in a food processor and grind to a fine, sand-like consistency. Place in a bowl, cover with the boiling water, and soak, refrigerated, for 24 hours.

Strain coconut mixture twice, pour into a pitcher and add the coconut milk, sweetened condensed milk, and cold water. Serve in tall glasses over plenty of ice.

November 24, 2012