Coconut Honey Cream Horchata

Coconut Honey Cream Horchata

YIELD: Makes 4-6 48 oz. servings


1 cup - white rice, rinsed

1 cup - shredded coconut, unsweetened

1/2 cup - raw almonds

1 - cinnamon stick, broken in half, or 1 T ground cinnamon

5 cups - water, divided

1/2 cup - honey

ground cinnamon, for garnish


Note: This recipe should be made at least 4 hours before serving.

Combine the rice, coconut, almonds, cinnamon stick, and 3 cups of water, cinnamon in a bowl and refrigerate for at least 4 hours up to overnight.

Blend the rice mixture on high until all the ingredients are finely puréed. Strain the mixture through a fine sieve, using a rubber spatula to press out the liquid from the solids. Discard the solids

Add the honey and stir until the honey is dissolved.

Serve over ice with a sprinkle of cinnamon.


You can also use star anise or allspice in addition to the cinnamon.