Coconut Horchata

• Vegan
• Gluten free

• Produce

  • 1 Lime, wedges

• Canned Goods

  • 1 Can Coconut milk

• Pasta & Grains

  • 2 cups White rice, long grain

• Baking & Spices

  • 2 Cinnamon stick
  • 1 Pinch Salt
  • 3/4 cup Sugar

• Frozen

  • 1 Ice

• Liquids

  • 1 qt Coconut water, unsweetened
  • 2 cups Water

Found on thekitchenmccabe.com

Description

Ingredients

• 2 Cups Long Grain White Rice
• 1 Cinnamon Stick, broken into pieces
• 2 Cups Boiling Hot Water
• 1 Quart Coconut Water(Unsweetened)
• 1 Can Coconut Milk
• ¾ Cup Sugar
• Pinch of Salt
• Ice
• Lime Wedges
• Cinnamon Stick, for grating

Directions

• Place the rice and cinnamon stick in a bowl and pour the boiling water over it. Let soak overnight or for about 12 hours.
• Place the rice, cinnamon, and water in a blender and blend until smooth. Pour mixture through a fine mesh sieve lined with several layers of cheesecloth. Pour strained liquid into a pitcher and mix with the coconut water.
• Place the coconut milk in a saucepan along with the sugar and salt. Whisk together and heat just until the milk begins to steam. Remove from heat and pour into the pitcher with the rice/cinnamon liquid. Stir together and refrigerate until cold.
• Serve on top of ice with a grating of fresh cinnamon and a lime wedge. Add cinnamon sticks to the glasses, if desired.
• *make sure to stir the Horchata well as it will settle and separate. This is normal.