This horchata uses toasted coconut flakes to add richness and flavor. Many horchata recipes recipes cut their final product with whole milk or rice milk. While you're welcome to do that here, I left this version, adapted from Paletas, by Fany Gerson, somewhat more concentrated so you can serve it over ice.
For the Horchata: Preheat the oven to 350°F. Place the rice in a blender and blend on high speed until it resembles coarse cornmeal, 15 to 20 seconds. Transfer to a large bowl and set aside.
Spread coconut flakes in a baking dish and transfer to oven. Bake until lightly toasted and golden brown around the edges, 1 to 3 minutes. Place toasted coconut flakes in the bowl with the pulverized rice and cover with 3 cups water. Refrigerate overnight.
The next day, transfer mixture to a blender and blend on high speed until only very fine pieces of rice are visible, about 2 minutes. Strain into a large bowl through a fine mesh strainer lined with a double-layer of cheesecloth. Add 1/3 cup sugar and whisk until sugar is dissolved. Adjust flavor with extra water or milk, as desired. Refrigerate until ready to serve.
To serve: Fill a glass with ice. Pour in the horchata. Garnish with ground cinnamon and a whole cinnamon stick if desired. Unserved horchata can be kept in the refrigerator for up to 3 days.
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