Coconut Horchata

Coconut Horchata

The addition of light coconut milk makes this vegan horchata extra rich and creamy.

§ Prep Time: 4 hours 10 minutes

§ Total Time: 4 hours 10 minutes

§ Yield: 4 servings

Ingredients

§ 1 cup long grain white rice

§ 1 medium (about 3 inch) cinnamon stick

§ 2 cups water, plus extra for soaking

§ 1 cup light coconut milk

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§ 2 teaspoons vanilla extract

For serving:

§ Ice

§ Ground cinnamon

Instructions

1. Place the rice and cinnamon stick into a bowl and cover with a few inches of water. Allow to soak for at least 4 hours or overnight.

2. Drain the excess water, and then transfer the rice and cinnamon stick to a blender. Add 2 cups of water. Blend until the rice is very finely ground and the liquid is a milky color.

3. Strain the mixture through a fine-mesh strainer into a bowl or large-mouthed pitcher. Stir in the coconut milk, maple syrup, and vanilla. You can thin the mixture with some additional water and/or coconut milk, if you like.

4. Divide ice cubes among glasses and pour the horchata over the ices. Sprinkle each glass with some ground cinnamon, and serve.

Source https://ohmyveggies.com