|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 1g||4%|
|Total Sugars 15g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Horchata is a cinnamon and rice based beverage popular throughout Latin America and Spain. The Spanish version is made with tiger nuts (horchata de chufa). It varies throughout Latin America, with some countries using cow’s milk while others are completely vegan using coconut, rice, and almonds.
You can adjust the milks in horchata according to dietary preferences or taste.
2 cups white rice
2 sticks cinnamon, plus more sticks for garnish
1 cup coconut water
1 cup full fat canned coconut milk
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 pinch salt
1/4 cup rum
Gather the ingredients.
Rinse rice under cold water in a tightly meshed sieve to clean and remove any debris. Bring 5 cups of water to a boil. Add rice and cinnamon sticks to a heat proof bowl. Pour boiling water over rice and cinnamon sticks. When cool enough to handle, cover with plastic wrap and let soak overnight.
The next day, pour the rice and water into a blender. Remove the cinnamon stick.
Blend for 30 to 45 seconds or until liquified. Strain rice water over a bowl through a tightly meshed sieve or cheesecloth to remove particles.
Add coconut water, coconut milk, sugar, vanilla extract, cinnamon, salt and dark rum to rice water. Whisk until sugar is dissolved.
Chill for 1 to 2 hours. Pour into your favorite glasses and garnish with cinnamon sticks.
- Add ice cubes to horchata to chill instantly.