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!
I am sharing this post with:
Coconut Horchata (Horchata de Coco)
Prep Time: overnight
Cook Time: n/a
Keywords: blender beverage vegetarian rice coconut milk Mexican
Ingredients (1½ quarts)
- 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
Cut the zest from the lime in one (or two) long strip, leaving as much of the pith (white part) behind as you can. Place it in a medium-sized bowl along with rice and 2½ cups of the water. Stir and cover with plastic. Let stand overnight.
Transfer everything in the bowl to the jar of a blender. Blend for several minutes, or until you can rub a drop between your fingers and it no longer feels very gritty.
Add 2 cups water and blend for another minute. Set a strainer lined with a double layer of damp cheesecloth over a clean bowl or pitcher. Pass the mixture through the cheesecloth-lined strainer. Once all the liquid has gone through, gather up the corners of the cheesecloth and twist to release any liquid.
Stir in remaining ½ cup of water, coconut milk, and sugar until the sugar is dissolved. If consistency seems too thick, add a bit more water. Cover and refrigerate until ready to serve.
Serve over ice cubs in tall glasses, stirring before serving.
slightly adapted from Fiesta at Rick's
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