Home Cookin': Coconut Horchata | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Coconut Horchata 

Published May 6, 2015 at 9:09 a.m.

Page 2 of 2

click to enlarge Horchata ingredients - SAM SIMON
  • Sam Simon
  • Horchata ingredients
Coconut Horchata from Saveur Magazine (adapted from the recipe used at El Mercado Super in Fresno, California)
Serves 4

2 cups boiling water
2 cups long grain white rice
1 stick cinnamon for grating, plus extra sticks for garnishes
2 cups unsweetened coconut water (I used Vita Coca brand)
Cheesecloth for straining
1 cup unsweetened coconut milk
2/3 cup granulated sugar
1/4 tsp kosher salt

Stir together the boiling water, rice, and about half of a grated cinnamon stick in a bowl or large jar.

Cover and let sit at room temperature overnight, or up to 8 hours. 

The next day, transfer the whole mixture to a blender. Add the coconut water and blend until smooth. This should take about 3-4 minutes, and the mixture will still be a bit grainy.

Strain through a cheesecloth-lined fine mesh strainer into a pitcher. You can strain more than once if you like, using fresh cheesecloth each time, to make sure you get rid of any tiny rice bits.

Cover and chill.

Heat the coconut milk and sugar over low heat in a medium saucepan until the sugar is dissolved. This should take less than 5 minutes. Remove from heat and let cool.

Stir this into the mixture in your pitcher. Serve right away in ice-filled glasses. Grate a pinch more cinnamon on top and garnish with a cinnamon stick.


This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Erinn Simon

Erinn Simon blogs for Kids VT.


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