RACHEL'S COCONUT HORCHATA

Rachel's Coconut Horchata image

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

Provided by Rachel Michelle

Categories World Cuisine Recipes Latin American Mexican

Time P1DT45m

Yield 16

Number Of Ingredients 6

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 41.7 g, Cholesterol 2.6 mg, Fat 3.6 g, Fiber 0.5 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 60 mg, Sugar 22.2 g