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Rachel's Coconut Horchata
Rachel's Coconut Horchata
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Prep Time:
15 minutes
Total Time:
1485 minutes
Chill & creamy horchata made with coconut milk - a delightful Mexican treat.
Ingredients:
  • 8.5 cups skim milk, divided
  • 2 cups uncooked white rice
  • 2 cinnamon sticks
  • 2.5 cups light coconut milk
  • 1.25 cups white sugar
  • 1 tablespoon pure vanilla extract
Instructions:
  • Combine 2 cups skim milk, rice, and cinnamon sticks in a blender. Blend on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend for 2 to 3 minutes until rice is very small and cinnamon sticks are crushed. Transfer the mixture to a sealable container, cover tightly, and refrigerate for 24 hours.
  • Pass the rice mixture through a fine sieve into a bowl, separating and removing the rice and cinnamon sticks. Mix in the remaining 6 1/2 cups of milk, coconut milk, sugar, and vanilla extract until the sugar dissolves. Chill in the refrigerator until cold.

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