Horchata De Coco Yields 24 Servings Recipes

COCONUT-RICE COOLER: HORCHATA DE COCO

Steps:

• One day in advance, combine the rice, crumbled cinnamon, and hot water in a bowl. Cool, cover, and set aside. Refrigerate if the weather is hot.
• The next day, stir the nuts and coconut milk into the soaked rice. Working in batches, add the rice mixture to a blender and process until quite smooth. Each batch should take about 5 minutes. Strain through a medium-mesh sieve and pour into a pitcher.
• In a saucepan over low heat, combine the sugar, cold water, and lime zest. Cook stirring, until the sugar is just dissolved. Let cool. Then remove the lime zest. Pour the cooled syrup into the pitcher and mix well. If the drink is too thick for your taste, add more water. Cover and refrigerate until chilled.
• Stir well and pour over ice cubes in tall glasses. If desired, add a splash of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon bark.

HORCHATA DE COCO-- YIELDS 24 SERVINGS

Steps:

• 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.).