Coconut Horchata

Name: Coconut Horchata
Cook time: PT0D0H5M
Total time: PT0D0H5M
Yield: serves 4
Ingredients: 2 cups long-grain white rice; 1 cinnamon stick, crushed, plus 4 sticks for garnish; 2 cups unsweetened coconut water; 1 cup unsweetened coconut milk; ⅔ cups sugar; Pinch kosher salt

The tropical fruit adds a double dose of creaminess to this Mexican thirst quencher.

Serves
serves 4
Time
5 minutes

PHOTOGRAPHY BY ROMULO YANES

By Sara Deseran

Published on April 21, 2015

This version of horchata, the classic Mexican rice-based drink, which writer Sara Deseran adapted from one served at Fresno’s El Mercado Super, is made with a mix of coconut milk and coconut water for a beverage that is both luxurious and refreshing.

Featured in: "On the California Taco Trail."

Ingredients

2 cups long-grain white rice
1 cinnamon stick, crushed, plus 4 sticks for garnish
2 cups unsweetened coconut water
1 cup unsweetened coconut milk
⅔ cups sugar
Pinch kosher salt

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Instructions

Step 1

In a medium bowl, stir together the rice, cinnamon, and 2 cups boiling water. Cover with plastic wrap and set aside at room temperature for at least 8 and up to 24 hours.

Step 2

Transfer the rice mixture to a blender. Add the coconut water and blend until smooth, 3–4 minutes. Line a sieve with cheesecloth, and strain the rice mixture into a pitcher, pressing on the solids to extract as much liquid as possible. Discard the solids; cover the liquid with plastic wrap and refrigerate until ready to serve.

Step 3

In a small pot set over low heat, stir together the coconut milk, sugar, and salt; cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Remove from the heat and set aside to cool to room temperature.

Step 4

To serve, stir the cooled coconut milk mixture into the chilled rice mixture, then pour the horchata into ice-filled glasses. Grate a little bit of fresh cinnamon over the top and drop the sticks into glasses to garnish.

In a medium bowl, stir together the rice, cinnamon, and 2 cups boiling water. Cover with plastic wrap and set aside at room temperature for at least 8 and up to 24 hours.
Transfer the rice mixture to a blender. Add the coconut water and blend until smooth, 3–4 minutes. Line a sieve with cheesecloth, and strain the rice mixture into a pitcher, pressing on the solids to extract as much liquid as possible. Discard the solids; cover the liquid with plastic wrap and refrigerate until ready to serve.
In a small pot set over low heat, stir together the coconut milk, sugar, and salt; cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Remove from the heat and set aside to cool to room temperature.
To serve, stir the cooled coconut milk mixture into the chilled rice mixture, then pour the horchata into ice-filled glasses. Grate a little bit of fresh cinnamon over the top and drop the sticks into glasses to garnish.