by Heather Schmitt-Gonzalez / Friday, July 6, 2012
Coconut Horchata (Horchata de Coco)
Therefore, cold drinks are consumed in massive quantities.
Earlier, the hubs asked me what was for dinner. I don't if it was the look on my face or the shrug of my shoulders, but he took it upon himself to order tacos and tortas from our favorite local Mexican restaurant.
Why hooray? Because the liquid that ice was sloshing around in is one of my favorite agua frescas. Horchata! There's not much like washing down a Torta con Milanesa de Pollo with a cold glass of lightly sweetened, cinnamon-scented rice water.
And this one...it uses coconut. It's not overwhelming, just perfectly refreshing. And it's a great way to stay cool and hydrated in the heat!
- 1¼ c. raw white rice
- 1 lime (zest only)
- 5 c. water, divided + more as needed
- 1 (14 oz.) can coconut milk
- ¾ c. superfine sugar
- ice cubes, to serve
IHCC theme: Salud
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.