Coconut Horchata

Coconut Horchata is a refreshing twist on the classic horchata made with rice, shredded coconut, cinnamon, vanilla, and sugar. Served over ice my coconut horchata hits the spot.

If you’re a fan of refreshing beverages that transport you to tropical paradises with just one sip, then coconut horchata might just become your new favorite drink. Combining the creamy richness of coconut with the subtle sweetness of traditional horchata, this delightful concoction is the perfect way to cool down on a hot day.

In this blog post, we’ll delve into what horchata is, explore the tropical twist of coconut horchata, and provide you with some handy tips for making your own batch at home. Horchata, a traditional drink enjoyed in many Latin American countries, has been tantalizing taste buds for centuries with its creamy texture and sweet, refreshing flavor.

What is Horchata?

Horchata is a traditional drink made from a variety of ingredients, including rice, almonds, cinnamon, and sugar. The exact recipe can vary depending on the region, with some versions incorporating additional ingredients such as sesame seeds, tiger nuts, or even melon seeds. The ingredients are typically soaked, blended, and strained to create a smooth, creamy liquid that is served chilled over ice. Horchata is beloved for its rich, comforting flavor and is often enjoyed as a refreshing beverage on hot summer days or alongside spicy dishes.

The Tropical Twist: Coconut Horchata

Enter coconut horchata, a delicious variation that adds a tropical twist to the classic recipe. By incorporating shredded coconut into the traditional horchata base, you elevate the drink to a whole new level of indulgence. The natural sweetness and rich flavor of coconut complement the subtle nuttiness of the rice, resulting in a creamy, dreamy beverage that’s perfect for sipping poolside or enjoying with tacos or tostadas.

INGREDIENTS NEEDED TO MAKE COCONUT HORCHATA

Long grain white rice

sweetened shredded coconut

cinnamon stick

water

vanilla extract

sugar

TOOLS NEEDED TO MAKE COCONUT HORCHATA

Blender   

Strainer, mesh strainer or cheesecloth

Pitcher

Serving spoon     

Tips on Making Horchata:

Now that you’re intrigued by the idea of coconut horchata, here are some handy tips to help you make your own batch at home:

1. Start with Quality Ingredients:

For the best-tasting horchata, use high-quality ingredients. I prefer long-grain white rice when making my horchata. For this recipe I used sweetened shredded coconut- this reduces the sugar I stir in later, taste and adjust sugar. I also use fresh cinnamon sticks. The cinnamon stick will steep, so it will be pliable when blending. Mexican cinnamon sticks will also impart a more robust flavor than powdered cinnamon.

2. Soak:

To achieve the perfect consistency and flavor, soak your rice, coconut, and cinnamon for at least 20 minutes before blending. You can also soak overnight. Cover bowl with plastic wrap and store in fridge. This allows the ingredients to soften and release their flavors, resulting in a smoother and more aromatic horchata.

3. Blend and Strain:

Once your ingredients have soaked. Blend them in a blender or food processor until smooth. Strain the mixture through a fine-mesh sieve or cheesecloth to remove any remaining solids, resulting in a silky-smooth horchata.

4. Sweeten to Taste:

While traditional horchata is sweetened with sugar, feel free to adjust the sweetness level to suit your preferences. You can use granulated sugar, honey, or agave syrup to sweeten your horchata, adding a little at a time until it reaches your desired level of sweetness.

5. Chill and Serve:

After straining and sweetening your horchata, chill it in the refrigerator for at least an hour before serving. Serve over ice with a sprinkle of ground cinnamon or a splash of vanilla extract for an extra touch of flavor.

I hope you give my coconut horchata a try. If you love horchata here a few more horchata variations I know you will love:

Apricot Horchata {Made with Dried Apricots}

Pumpkin Horchata

Horchata Iced Coffee

Slow Cooker Horchata Latte

Print

Coconut Horchata

Author: Vianney Rodriguez

Ingredients

• 1 cup long grain white rice, rinsed
• 1/2 cup sweetened shredded coconut
• 1 cinnamon stick
• 8 cups water divided
• 1 teaspoon vanilla extract
• 1/4 cup sugar

Instructions

1. Rinse rice, until water runs clear.
2. To a blender add rice and coconut. Break cinnamon stick into pieces and add to blender.
3. Add four cups of hot water, cover and allow to steep for 20 minutes.
4. Blend until smooth.
5. Strain mixture into a pitcher through mesh strainer.
6. Stir in remaining water, vanilla extract, and sugar.
7. Stir until sugar dissolves.
8. Serve over ice.

Recipe Notes

Serves 8