Imagine a drink that transports you to a tropical paradise with just one sip - our Toasted Coconut Cold Brew Horchata is exactly that magical beverage! This Mexican-inspired refreshment combines the creamy richness of rice milk, the luxurious depth of coconut, and a hint of vanilla that will make your taste buds dance. Perfect for scorching summer days or when you're craving a cool, sophisticated drink that's miles beyond ordinary beverages, this recipe transforms simple ingredients into a gourmet experience that looks and tastes like it came straight from a trendy café.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup long-grain rice
- 4 cups cold water
- 1 cup coconut milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup toasted coconut flakes
Instructions
- Begin by rinsing the long-grain rice under cold water. Place the rice in a fine mesh strainer and rinse it thoroughly until the water runs clear. This helps remove excess starch and prevents the horchata from being too cloudy.
- In a blender, combine the rinsed rice and 4 cups of cold water. Blend on high speed for about 1-2 minutes until the rice is finely ground and the mixture appears milky.
- Strain the rice mixture through a cheesecloth or a fine mesh strainer into a large bowl or pitcher. Squeeze or press the rice pulp to extract as much liquid as possible. Discard the rice pulp or save it for another use.
- Add 1 cup of coconut milk to the strained rice water. Stir well to combine.
- Incorporate 1/2 cup of sugar and 1 teaspoon of vanilla extract into the mixture. Stir until the sugar is fully dissolved. Taste and adjust sweetness if necessary by adding more sugar according to your preference.
- Once the horchata is well mixed, chill it in the refrigerator for at least 10 minutes to allow the flavors to meld and the drink to cool.
- While the horchata is chilling, prepare the toasted coconut flakes. In a dry skillet over medium heat, add the coconut flakes. Toast them, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes. Be careful not to burn them.
- After the horchata has chilled, give it a good stir. Serve the toasted coconut cold brew horchata over ice in glasses.
- Garnish each glass with a sprinkle of the toasted coconut flakes on top for added texture and flavor. Enjoy your refreshing Toasted Coconut Cold Brew Horchata!
Tips
- Always use long-grain rice for the smoothest texture and most authentic flavor.
- Rinsing the rice thoroughly is crucial to prevent a starchy, cloudy drink.
- When toasting coconut flakes, watch them carefully - they can burn quickly!
- For an extra smooth horchata, strain the mixture multiple times through cheesecloth.
- Adjust the sugar to your taste, but start with the recommended amount.
- Chill the horchata completely before serving for the most refreshing experience.
- For a dairy-free version, substitute the coconut milk with almond milk.
- The horchata can be stored in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 2g
Fat: 10g
Saturated Fat: 8g
Cholesterol: 0mg
