Horchata De Coco-- Yields 24 Servings |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Delicious and refreshing Mexican non-alcoholic beverage. Prep time does not include pre-soaking of rice and fresh coconut. Ingredients:
1 lb uncooked white rice |
50 g cinnamon sticks |
15 blanched peeled and toasted almonds |
1/2 fresh coconut, opened, flesh carved, and pulp grated. presoaked for about 30 min in hot water drain |
1 fresh coconut, its nectar |
1 kg white sugar |
1/2 liter water |
undiluted evaporated milk, to taste (optional) |
vanilla extract, to taste (optional) |
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.).
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