Coconut Horchata

Name: Coconut Horchata
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 0.25 cup uncooked rice; 0.5 cup almonds, (toasted); 0.25 teaspoon ground cinnamon; 1.5 cup hot water; 0.5 cup granulated sugar; 13.66 ounce coconut milk (the kind you find in the Asian foods section); 0.5 teaspoon vanilla bean paste; 0.25 teaspoon coconut extract

4 servings

This creamy, dairy-free drink tastes just like a rice pudding milkshake! You'll love the hint of cinnamon, toasted almond, and coconut in this fun twist on traditional Mexican horchata.

Ingredients

uncooked rice
¼ c
almonds
toasted
½ c
ground cinnamon
¼ tsp
hot water
1 ½ c
granulated sugar
½ c
coconut milk
the kind you find in the Asian foods section
13.7 oz
vanilla bean paste
½ tsp
coconut extract
¼ tsp

Directions

1
Place the rice, almonds, and cinnamon in a blender and process on high-speed, until fine and powder-y (about 90 seconds).  
2
Add the hot water and allow to soak overnight.
3
Blend the mixture again, then add the sugar and coconut milk.  
4
Blend once more, then pour through a fine mesh sieve that has been lined with cheesecloth.  
5
Stir in the vanilla and coconut extracts.
6
Chill, and serve over ice.

Coconut Horchata

15 min4 servings411 cal

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