Hola! Feliz Martes!
Today we’re making the Toasted Coconut Horchata from my new cookbook! I had planned on sharing this recipe late last week, but I got sidetracked by class prep! I hosted a Salsa making class last Saturday and it was so much fun, we made 3 different types of salsa, Salsa de Molcajete, Roasted Chipotle Salsa, and a Salsa de Aguacate (Avocado Salsa) along with refreshing Mango Mojitos!
My Mole Colorado cooking class is coming up this Saturday, and I still have a few spots available! Join me and cook along with me, or sit back and watch. It’s been such a pleasure to teach, and get to cook from the book along with you all, here are some of the upcoming classes I have lined up:
Sopes September 12, 2020 2:00PM PT/ 5:00pm EST
Churros September 13, 2020 4:00PM PT/ 7:00pm EST
I also just received a batch of books to sign last night, if you’re interested in purchasing a signed cookbook from me, click here!
The recipe for the Toasted Coconut Horchata comes from the Bebidas or Drinks Chapter from the book! The chapter is filled with so many refreshing aguas frescas and cocktails. In that chapter you’ll find recipes for over 18 drinks like my Mangoneada (Frozen Mango Margarita with Chamoy and Tajin), Hibiscus Spritzer, Strawberry Hibiscus Agua Fresca, Cherry Lime Chia Agua Fresca, Tejuino, and THREE different Horchatas!
Since we use all coconut products for this recipe, this Horchata is actually dairy-free and vegan! When I was developing this recipe, I tried a combination of things to sweeten and make the horchata creamy and found that using regular condensed milk just kept masking the coconut flavor so I switched to coconut condensed milk.
Toasting the almonds and coconut flakes before steeping them with rice also adds more depth in flavor, and let me tell you, this horchata is perfect on its own, with a shot of rum, or as my husband has been using it, creamer for his coffee! If you don’t like coconut, I’ve got classic horchata and matcha horchata in the book as well for you to enjoy!
That’s all I have to share with you today. If you happen to make this Horchata, let me know how it turns out!
Nos vemos pronto!
Toasted Coconut Horchata
Ingredients
- ½ Cup Sliced Almonds
- ½ Cup Unsweetened Coconut Flakes
- 1 ½ Mexican Cinnamon Sticks , (4-inch/10cm)
- 1 Cup Long-Grain White Rice
- 4 Cups Hot Water , (Hot to the touch but not boiling)
- 3 Cups Cold Water
- 13.5 oz Can Coconut Milk
- 11.25 oz Can Sweetened Condensed Coconut Milk , (Or substitute with sweetened cream of coconut, such as Coco Lopez )
- Toasted Coconut , for serving
Instructions
- In a dry skillet over medium-low heat, add the almonds, coconut flakes, and broken cinnamon sticks. Lightly toast just until the almonds start to turn golden brown and fragrant, about 4 to 5 minutes, stirring occasionally to make sure the almonds don’t burn. We don’t want to completely toast them or they’ll overpower the flavor. Remove from heat.
- In a large bowl, mix together the rice, coconut flakes and cinnamon sticks, then pour in the hot water. Set aside and let rest for 4 to 6 hours. Make sure the water is hot to the touch but isn’t boiling. We don’t want to cook the rice.
- Pour the mixture (liquid and all) into a blender, and blend for 30 seconds, then strain through a fine-mesh coffee filter (to ensure your horchata isn’t chalky or grainy) into a pitcher. Stir in the cold water and vanilla extract, then let chill for 2 hours in the refrigerator.
- Once you’re ready to serve, whisk in the coconut milk and sweetened condensed coconut milk (this is to prevent any coconut fat from solidifying in the refrigerator). Serve over ice, garnished with toasted coconut.
- Note: You can find sweetened condensed coconut milk at Whole Foods and Walmart, and on Amazon.
2 Comments
Blackie
October 8, 2020 at 9:33 amTotally making this!
Can you send me your blog updates?
Elena
September 10, 2021 at 9:34 amThis is delicious and easy to make! It’s thick, creamy, coconutty, and perfectly sweet. Thank you for this wonderful dairy free recipe 🙂