Horchata De Coco Yields 24 Servings Recipes

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COCONUT-RICE COOLER: HORCHATA DE COCO



Coconut-Rice Cooler: Horchata de Coco image

Provided by Food Network

Categories     beverage

Number Of Ingredients 11

2 2/3 cups (19 ounces) uncooked rice, pulverized in a spice grinder
1 ounces crumbled true cinnamon bark, plus 4-inch pieces for garnish (optional)
4 cups hot water
15 blanched almonds, lightly toasted and finely ground
1 can (13 1/2 ounces) coconut milk
1 cup (8 ounces) sugar
1 cup (8 ounces) cold water
1 lime, zest cut into long, wide strips
Ice cubes
Light rum (optional)
6 to 8 fresh mint sprigs

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



Horchata De Coco-- Yields 24 Servings image

Delicious and refreshing Mexican non-alcoholic beverage. Prep time does not include pre-soaking of rice and fresh coconut.

Provided by Mexi-Rosie

Categories     Beverages

Time 40m

Yield 24 serving(s)

Number Of Ingredients 9

1 lb uncooked white rice
50 g cinnamon sticks
15 blanched peeled and toasted almonds
1/2 fresh coconut, opened, flesh carved, and pulp grated. presoaked for about 30 min in hot water drain
1 fresh coconut, its nectar
1 kg white sugar
1/2 liter water
undiluted evaporated milk, to taste (optional)
vanilla extract, to taste (optional)

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.).

Nutrition Facts : Calories 323.9, Fat 8.8, SaturatedFat 7.4, Sodium 6.7, Carbohydrate 61, Fiber 2.9, Sugar 43.2, Protein 2.3

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