Horchata De Coco-- Yields 24 Servings

"Delicious and refreshing Mexican non-alcoholic beverage. Prep time does not include pre-soaking of rice and fresh coconut."
 
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Ready In:
40mins
Ingredients:
9
Serves:
24
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ingredients

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directions

  • The night before, soak the rice with the 50 grms.
  • cinnamon stick in lukewarm to hot water.
  • Next day add the almonds and the presoaked fresh grated coconut and process together in blender.
  • Cook the sugar and water together to make a syrup.
  • Let it boil until syrup consistency.
  • Mix everything together and add enough plain water to serve about 24 people (2 gallons perhaps? Mexican recipe does not specify).
  • Taste as you go.
  • Optional: Make it creamy, if you wish, by adding undiluted evaporated milk to personal taste.
  • Can also add some vanilla extract to your personal taste.
  • (I like with vanilla).
  • (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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RECIPE SUBMITTED BY

I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
 
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