Rachel's Coconut Horchata

This creamy, ice-cold horchata is made with coconut milk for a simple and delicious Mexican drink.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 228 Calories

Ingredients

• 2 cinnamon sticks
• 2 cups uncooked white rice
• 1 tablespoon pure vanilla extract
• 1.25 cups white sugar
• 8.5 cups skim milk, divided
• 2.5 cups light coconut milk

Recipe Instructions

Step 1

Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours.

Step 2

Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.