Ingredients and Weight:
- 1 cup unsweetened shredded coconut
- 1/2 cup white rice
- 4 cups water
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 1/4 teaspoon ground nutmeg
- 1/8 cup heavy cream (optional)
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
1 (very easy)
Preparation Method Steps:
- Combine the coconut, rice, water, sugar, cinnamon stick, and nutmeg in a blender and blend until smooth.
- Strain the mixture through a cheesecloth-lined sieve into a large bowl.
- Discard the solids.
- Stir in the heavy cream, if desired.
- Serve the horchata chilled over ice.
Nutritional Information:
(Per serving)
* Calories: 150
* Fat: 5g
* Carbohydrates: 25g
* Protein: 2g
Dish Characteristics:
- Creamy and refreshing
- Sweet and slightly nutty
- Aromatic with cinnamon and nutmeg
- Perfect for warm summer days or as a dessert beverage
User Comments:
- "This horchata is simply divine! The balance of coconut and rice is perfect."
- "I love the subtle hint of cinnamon and nutmeg. It adds a nice touch of warmth."
- "This is a great way to introduce my kids to Mexican flavors. They love it!"
- "I made this for a party and it was a huge hit. Everyone raved about it."
- "I highly recommend trying this recipe. It's easy to make and oh-so-delicious!"
Special Precautions and Tips:
- For a richer flavor, use canned coconut milk instead of shredded coconut.
- To make the horchata vegan, omit the heavy cream.
- If you don't have a cheesecloth, you can use a fine-mesh sieve or a coffee filter to strain the mixture.
- Serve the horchata with a sprinkle of ground cinnamon or nutmeg for extra flavor.
