Monday, April 19, 2010

Horchata de Coco

Since we've been back from Mexico we've been dying to have some Horchata de Coco, which is a drink made with rice, cinnamon and coconut. I know it might sound like a strange combination, but it was one of our favorites drinks down there. So I surfed the web looking for just the right Horchata de Coco recipe. The food network seemed to have a simple enough recipe and it was rated 5 stars. I gave it a try and we love it! So I thought I would share it with you, to help you expand your culinary skills, enjoy!

Kenya and Peter Burch
Southern Oregon & Medford Photographers


  • 2 2/3 cups (19 ounces) uncooked rice, pulverized in a spice grinder
  • 1 ounces crumbled true cinnamon bark, plus 4-inch pieces for garnish (optional)
  • 4 cups hot water
  • 15 blanched almonds, lightly toasted and finely ground
  • 1 can (13 1/2 ounces) coconut milk
  • 1 cup (8 ounces) sugar
  • 1 cup (8 ounces) cold water
  • 1 lime, zest cut into long, wide strips
  • Ice cubes
  • Light rum (optional)
  • 6 to 8 fresh mint sprigs


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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