Horchata de Coco: Coconut Horchata
Makes 8 servings
1 c. raw white rice
1 c. blanched almonds
1 c. sweetened flaked coconut
1 oz. cinnamon bark, crumbled
3 c. boiling water
1 can unsweetened coconut milk, 13-14 oz.
1 can sweetened condensed milk, 14 oz.
5 c. cold water
Ice for serving
Place the rice, almonds, flaked coconut and cinnamon bark in a food processor and grind to a fine, sand-like consistency. Place in a bowl, cover with the boiling water, and soak, refrigerated, for 24 hours.
Strain coconut mixture twice, pour into a pitcher and add the coconut milk, sweetened condensed milk, and cold water. Serve in tall glasses over plenty of ice.