Coconut Horchata
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.
Servings: 4 servings
Calories: 411kcal
Ingredients
- ¼ cup uncooked rice (I used Carolina style)
- ½ cup sliced almonds, toasted
- ¼ teaspoon ground cinnamon
- 1 ½ cups hot water
- ½ cup granulated sugar
- 13.66 ounces coconut milk (the kind you find in the Asian foods section)
- ½ teaspoon vanilla bean paste (extract can be substituted)
- ¼ teaspoon coconut extract
Instructions
- Place the rice, almonds, and cinnamon in a blender and process on high-speed, until fine and powder-y (about 90 seconds).
- Add the hot water and allow to soak overnight.
- Blend the mixture again, then add the sugar and coconut milk.
- Blend once more, then pour through a fine mesh sieve that has been lined with cheesecloth.
- Stir in the vanilla and coconut extracts.
- Chill, and serve over ice.
Nutrition
Calories: 411kcal | Carbohydrates: 40g | Protein: 5g | Fat: 27g | Saturated Fat: 18g | Sodium: 18mg | Potassium: 321mg | Fiber: 1g | Sugar: 25g | Vitamin C: 1mg | Calcium: 62mg | Iron: 3.8mg