Welcome to the delightful world of homemade horchata! This isn't your average recipe—it's a refreshing blend of coconut and almond that elevates the traditional drink to a whole new level. Perfect for a hot summer day or a cozy night in.
Unsweetened shredded coconut brings a rich, natural coconut flavor to the drink without the added sugars. Almonds add a creamy texture and nutty undertones that complement the coconut perfectly. White rice is the traditional base for horchata, providing a smooth and starchy backdrop. Water is essential for soaking and blending, turning the dry ingredients into a drinkable delight. Coconut milk adds a layer of creaminess and enhances the coconut flavor. Sugar sweetens the mixture just enough to balance the nuttiness. Vanilla extract rounds out the flavors with a hint of warmth, and a sprinkle of ground cinnamon gives it that classic horchata finish.
This Coconut Almond Horchata pairs wonderfully with spicy dishes, as its coolness and creaminess are refreshing contrasts. Try serving it alongside tacos, enchiladas, or a spicy rice dish. It's also delightful as a standalone treat on a warm afternoon.
Start by giving your rice and almonds a quick rinse under cold water to wash away any dust or residues. Drain them well, as you don't want excess water to dilute the flavor.
In a large bowl, combine the rinsed rice, almonds, and shredded coconut. Pour in the water—all eight cups of it—and let everything soak. You’ll want to let it sit for at least four hours, but overnight is ideal if you have the patience. This soaking process allows the flavors to meld beautifully.
Once soaked, transfer the mixture to a blender. Blend it until smooth; this might take a few minutes depending on your blender's power. You’re aiming for a consistency that’s as smooth as you can get it, which will make straining easier.
Set up a fine-mesh sieve or a cheesecloth over a large pitcher. Pour the blended mixture through, pressing down gently to extract as much liquid as possible. This is your horchata base.
Now, stir in the coconut milk, sugar, vanilla extract, and cinnamon. Mix until everything is fully incorporated. Pop it in the fridge for at least an hour to chill. The wait might be the hardest part!
When ready to serve, fill glasses with ice cubes and pour the chilled horchata over them. Enjoy the refreshing, creamy beverage you've crafted.
Share