Coconut Almond Horchata

Horchata can be made with rice, almonds or oatmeal. Almost all horchata recipes call for cinnamon. I prefer to use cinnamon sticks versus the powder because the flavor tends to be stronger and there is no powder floating on the drink once it is served.
By / Photography By Ben Pancoast | June 06, 2016

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.

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  • 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
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