Horchata De Coco-- Yields 24 Servings Recipe

Directions:

1. The night before, soak the rice with the 50 grms.
2. Cinnamon stick in lukewarm to hot water.
3. Next day add the almonds and the presoaked fresh grated coconut and process together in blender.
4. Cook the sugar and water together to make a syrup.
5. Let it boil until syrup consistency.
6. Mix everything together and add enough plain water to serve about 24 people (2 gallons perhaps? Mexican recipe does not specify).
7. Taste as you go.
8. Optional: Make it creamy, if you wish, by adding undiluted evaporated milk to personal taste.
9. Can also add some vanilla extract to your personal taste.
10. (I like with vanilla).
11. (This is the original recipe and is typical of the state of Campeche in Mexico. I posted an easier one in the talk section, but I'd say this is the real mccoy.).