Creamy Coconut Horchata
A dairy-free Mexican-inspired beverage blending soaked rice, almonds, coconut milk, and spices for a rich, cinnamon-spiced tropical treat. Perfect for cooling down on hot days or pairing with spicy dishes. Adjust sweetness to taste.
- Prep Time: 15
- Total Time: 21
- Yield: 4 servings 1x
- Category: quick
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
1/4 cup uncooked short-grain rice (Carolina style)
1/2 cup sliced almonds, toasted
1/4 teaspoon ground cinnamon
1 1/2 cups hot water
1/2 cup granulated sugar
1 13.66 oz (400ml) coconut milk
1/2 teaspoon vanilla bean paste or extract
1/4 teaspoon coconut extract
Instructions
Pulse rice, almonds, and cinnamon in a blender for 90 seconds to create a fine powder
Add hot water to the blender, stir, and refrigerate overnight (8-12 hours)
After soaking, blend the mixture with sugar and coconut milk until smooth
Strain through fine mesh lined with cheesecloth, discarding solids
Stir in vanilla and coconut extracts, then chill for at least 2 hours before serving
Notes
For lighter version: substitute coconut milk with 1 cup almond milk
Enhance aroma by toasting cinnamon with rice and almonds initially
Freeze for 2 hours for a slushie texture
Omit sugar and use maple syrup/almond extract for customization
Store in airtight containers for 5 days
Nutrition
- Serving Size: 200ml
- Calories: 250
- Sugar: 10g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 12g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://yumandrun.com/creamy-coconut-horchata-recipe/