Coconut Horchata

Name: Coconut Horchata (Horchata de Coco)
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 (13½-ounce) can coconut milk; 4 cups hot water, plus 1 cup cold water; 2 ⅔ cups (19 ounces) uncooked rice, finely ground in a spice grinder; 6 to 8 fresh mint sprigs, for garnish; 15 blanched almonds, lightly toasted and finely ground; 1 teaspoon crumbled canela(Mexican cinna mon), plus 4 (4-inch) pieces for garnish; 1 cup cold water; 4 ounces light rum (optional); 1 cup sugar; Ice cubes; Zest of 1 lime, cut into long, ½-inch-wide strips

Horchata de Coco

Preparation info

Serves
4

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This version is from Veracruz, one of Mexico’s hottest regions, and is served both in restaurants and by street vendors, like an agua fresca. While not difficult to make, it is made in two parts, the first a day ahead. Although pure white, horchata isn’t made with cow’s milk, so it’s ideal for anyone with dairy allergies .

Ingredients

2 ⅔ cups (19 ounces) uncooked rice, finely ground in a spice grinder
1 teaspoon crumbled canela(

Americas
Mexico
Drinks
Veracruz
Vegan
Gluten-free

Method

One day in advance, combine the rice, canela, and 4 cups of hot water in a bowl. Cool, cover, and refrigerate.
The following day, stir the ground almonds and coconut milk into the rice. Working in batches, add the rice mixture to the jar of an electric blender a