Description
Creamy, refreshing, and lightly spiced, this Coconut Horchata blends traditional rice and cinnamon flavors with tropical coconut milk for the ultimate dairy-free indulgence.
Ingredients
Scale
- 1 cup white rice (long grain, uncooked)
- 1 cinnamon stick (broken in half)
- 4 cups water
- 1 can (13.5 oz) full-fat coconut milk
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- Pinch of salt
- Ground cinnamon (optional, for garnish)
Instructions
- In a large bowl, combine rice, cinnamon stick, and water. Let soak for at least 6 hours or overnight.
- Transfer the soaked mixture to a blender and blend until smooth.
- Strain through a fine mesh sieve or cheesecloth into a pitcher to remove solids.
- Add coconut milk, vanilla extract, sugar, and a pinch of salt. Stir until fully combined.
- Taste and adjust sweetness if needed. Chill for at least 1 hour.
- Serve over ice with a sprinkle of ground cinnamon or a cinnamon stick for garnish.
Notes
- For a richer flavor, toast the rice in a dry skillet before soaking.
- Shake or stir well before serving if the horchata separates in the fridge.
- You can sweeten with maple syrup or honey instead of sugar.
Nutrition
- Serving Size: 1 glass
- Calories: 210
- Sugar: 13g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg