Horchata De Coco Mexican Coconut Rice Drink Food

HORCHATA: MEXICO'S FAVORITE RICE DRINK

Steps:

• Gather the ingredients.
• Pulverize the rice in a blender until it reaches a floury consistency.
• Toss it with the cinnamon stick and lime zest, and let it rest in an airtight container at room temperature overnight.
• Put the rice mixture back in the blender and blend it until the cinnamon stick pieces get fully broken down.
• Add 2 cups of water to the mixture and stir it.
• Put it in the refrigerator to soak for 2 hours.
• Strain the liquid into a pitcher or bowl through a fine sieve or a few layers of cheesecloth, squeezing frequently to remove as much of the milky rice water as possible.
• Add the remaining 3 cups of water and the sugar; stir until the sugar dissolves.
• Refrigerate the horchata until completely chilled.
• Serve it over ice, if desired.

HORCHATA DE COCO (MEXICAN COCONUT RICE DRINK)

Steps:

• Place coconut and rice in a blender. Pour boiling water on top. Allow to set for 15 minutes.
• Blend 1 minute on high speed.
• Strain mixture through a fine mesh sieve into a bowl, pressing mixture with a spoon or silicone spatula to remove as much liquid as possible. Discard solids.
• Add coconut milk, rice milk, sugar, vanilla, and cinnamon. Whisk to combine and until sugar dissolves.
• Transfer mixture to a pitcher. Chill thoroughly.
• Serve chilled over ice.

HORCHATA DE COCO-- YIELDS 24 SERVINGS

Steps:

• The night before, soak the rice with the 50 grms.
• cinnamon stick in lukewarm to hot water.
• Next day add the almonds and the presoaked fresh grated coconut and process together in blender.
• Cook the sugar and water together to make a syrup.
• Let it boil until syrup consistency.
• Mix everything together and add enough plain water to serve about 24 people (2 gallons perhaps? Mexican recipe does not specify).
• Taste as you go.
• Optional: Make it creamy, if you wish, by adding undiluted evaporated milk to personal taste.
• Can also add some vanilla extract to your personal taste.
• (I like with vanilla).
• (This is the original recipe and is typical of the state of Campeche in Mexico. I posted an easier one in the"talk" section, but I'd say this is the real mccoy.).

COCONUT-RICE COOLER: HORCHATA DE COCO

Steps:

• One day in advance, combine the rice, crumbled cinnamon, and hot water in a bowl. Cool, cover, and set aside. Refrigerate if the weather is hot.
• The next day, stir the nuts and coconut milk into the soaked rice. Working in batches, add the rice mixture to a blender and process until quite smooth. Each batch should take about 5 minutes. Strain through a medium-mesh sieve and pour into a pitcher.
• In a saucepan over low heat, combine the sugar, cold water, and lime zest. Cook stirring, until the sugar is just dissolved. Let cool. Then remove the lime zest. Pour the cooled syrup into the pitcher and mix well. If the drink is too thick for your taste, add more water. Cover and refrigerate until chilled.
• Stir well and pour over ice cubes in tall glasses. If desired, add a splash of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon bark.

COCONUT HORCHATA

Steps:

• Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in the boiling water. Cover and rest for 6 hours or overnight.
• Strain rice mixture through a sieve twice, discarding the ground rice, almonds, and coconut. Stir in the coconut milk and sweetened condensed milk. Stir in the cold water and serve over ice.