Horchata De Coco-- Yields 24 Servings

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.).
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