Steps to Prepare Salvadoran Horchata Recipe

Rachel's Coconut Horchata

Place the rice, soaking water and cinnamon to a blender and puree for 3 minutes, or until very smooth.

Recipe Summary Rachel's Coconut Horchata

A creamy ice cold horchata that is simple to make. Serve chilled over ice.

Ingredients | Salvadoran Horchata Recipe

8 ½ cups skim milk, divided

2 cups uncooked white rice

2 cinnamon sticks

2 ½ cups light coconut milk

1 ¼ cups white sugar

1 tablespoon pure vanilla extract

Directions

Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours.

Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.

Info | Salvadoran Horchata Recipe

prep: 15 mins additional: 1 day total: 1 day Servings: 16 Yield: 16 servings

TAG : Rachel's Coconut Horchata

World Cuisine Recipes, Latin American, Mexican,

Images of Salvadoran Horchata Recipe

Salvadoran Horchata Recipe / This cousin of the mexican horchata is made with morro seeds, which are native to central america and give a sweet flavor to the drink.