Horchata De Coco Coconut Horchata Recipe

I absolutely love this recipe because it’s like sipping a tropical vacation, blending coconut and vanilla into the ultimate chill drink. Plus, making homemade horchata is legit rewarding, giving me all the nostalgic vibes with a modern millennial twist.

My Horchata De Coco is a creamy blend of flavors I affectionately dub “the basic coconut rice horchata formula.” And with good reason. This refreshing and satisfying drink is simple to make, requiring no more than the basic components of the aforementioned formula—aromatic white rice, rich coconut, and the liquid necessary to make it a drink, which in my case is whole milk.

Horchata De Coco Coconut Horchata Recipe Ingredients

• White Rice: High in carbohydrates, providing energy.
• Coconut Milk: Rich in healthy fats, adds creaminess.
• Whole Milk: Provides protein and calcium, creamy texture.
• Granulated Sugar: Adds sweetness to the horchata.
• Vanilla Extract: Enhances flavor with subtle sweetness.
• Ground Cinnamon: Offers warm, spicy flavor and possible health benefits.
• Salt: Balances and enhances flavors.

Horchata De Coco Coconut Horchata Recipe Ingredient Quantities

• 1 cup uncooked white rice
• 5 cups water, divided
• 1 cup coconut milk
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Ice cubes, for serving
• Ground cinnamon, for garnish (optional)

How to Make this Horchata De Coco Coconut Horchata Recipe

1. Wash the uncooked white rice in cold water to get rid of the extra starch, and then make sure to drain it well.

2. In a big bowl or blender, put together the washed rice and 2 cups of water. Let it sit for 4 hours at the least (or overnight is also a good choice), so that the rice really gets a chance to absorb the water and soften.

3. Soak the rice, then blend it with water until smooth and well ground.

4. Pour the blended rice through a fine mesh sieve or cheesecloth into a large pitcher or bowl. Straining the mixture will provide you with the rice milk. Discard the solids.

5. Incorporate the last 3 cups of water, coconut milk, and whole milk into the rice water that has been drained.

6. Incorporate the granulated sugar, vanilla extract, ground cinnamon, and salt, stirring until the sugar is fully dissolved.

7. Chill and let the flavors meld in the horchata for at least 2 hours after covering and refrigerating it.

8. Mix the horchata thoroughly before serving, as the rice will tend to settle at the bottom.

9. Present the prepared horchata over ice cubes in single-serving glasses for an ultra-refreshing drink.

10. If you wish, you can put ground cinnamon on the top of each glass as a finishing touch just before you carry the drink to the table. Enjoy!

Horchata De Coco Coconut Horchata Recipe Equipment Needed

1. Measuring cups
2. Large bowl or blender
3. Fine mesh sieve or cheesecloth
4. Large pitcher or bowl
5. Spoon or whisk
6. Refrigerator
7. Glasses for serving
8. Optional: Cinnamon shaker for garnish

FAQ

• Can I use brown rice instead of white rice?You can use brown rice, but it will change the flavor a bit, and you’ll need to soak it longer to make sure it blends well.
• Is there a vegan version of this horchata?You can easily make this recipe vegan by replacing the whole milk with a plant-based milk like almond or oat milk.
• Can I reduce the amount of sugar?Sure, you can modify the amount of sugar to suit your taste, or if you prefer, use a sugar substitute.
• How long should the rice soak?Soak the rice for a minimum of 4 hours; however, for optimal outcomes, permit it to soak overnight.
• How long does this horchata stay fresh?Refrigerate and eat it within 3 to 4 days for maximum palatability.
• Can I add other flavors to the horchata?You can try adding nutmeg or cardamom for another flavor profile, or use sweetened coconut milk for a different version of this.

Horchata De Coco Coconut Horchata Recipe Substitutions and Variations

Almond milk can take the place of coconut milk for a lighter version.
Instead of white rice, use brown rice for a flavor that is more nutty and a content that is more fibrous.
For a dairy-free option, substitute whole milk for oat milk.
Instead of using granulated sugar, try honey or maple syrup for a different sweetness profile.
To obtain a fuller flavor, substitute almond extract for vanilla extract.

Pro Tips

1. Rinse Thoroughly Ensure you rinse the rice multiple times until the water runs clear. This step removes excess starch and helps achieve a smoother texture in the final drink.

2. Soak Overnight While you can soak the rice for at least 4 hours, allowing it to soak overnight allows for optimal flavor extraction and makes blending easier, resulting in a richer horchata.

3. Fine Strain Use a fine mesh sieve or cheesecloth when straining the blended rice mixture to ensure a smooth consistency. For an extra smooth texture, consider straining twice.

4. Flavor Infusion Add a cinnamon stick to the mixture while it chills in the fridge. This will enhance the depth of flavor. Just remember to remove the stick before serving.

5. Serve Immediately For the best taste and texture, shake or stir the horchata well before serving to redisperse any settled rice particles, and serve it immediately over ice for maximum refreshment.