Cool down with refreshing aguas frescas
- 1 pound white rice
- 1 ounce (about 24) toasted almonds
- 3 cinnamon sticks
- 1¼ gallons water
- ½ of the meat of a fresh coconut, shredded
- 4 cups sugar
- 1 can evaporated milk
- 1 teaspoon vanilla extract
About this recipe
In this recipe I use a combination of rice and almonds as the base of the drink for a more complex flavor. The coconut in this recipe lends a unique flavor that many of my guests comment on with empty cups and smiling faces. Horchata tends to be quite popular, so this recipe makes a large amount.
Rinse the rice in a mesh strainer and remove any visible debris. Place the rice, almonds, cinnamon sticks and ½ gallon of water in a pot. Soak the mixture overnight in the fridge.
In the morning, place the mixture into a blender and add the shredded coconut. Blend in batches until very smooth.
Using a fine-mesh strainer, strain the blended ingredients into a large container or pitcher.
Repeat this process until all of the measured water has been passed through the strainer.
Add the remaining ¾ gallon of water and mix.
Pour in the can of evaporated milk and 1 teaspoon of vanilla and mix well.
Mix in the sugar 1 cup at a time until desired sweetness is achieved.
Chill in the fridge for several hours. Serve over ice.
Tip: Rum is the best addition to this drink.