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Recipe by @threebirdsonestove!
Recipe Card
Coconut Milk Cubes
ingredients
- 1 (14-ounce) can coconut milk, (full fat or low fat is fine)
Horchata
ingredients
- 2 cups forbidden rice
- 4 cinnamon sticks, or 1 1/2 tablespoons ground cinnamon
- 1 tablespoon vanilla extract
- 1/2 cup cane or white sugar
- 1 (12-ounce) can sweetened condensed milk, divided
- 4 cups milk, or preferred unsweetened nut milk
- 1/4 cup turbinado sugar, for rimming glasses
- 1 tablespoon ground cinnamon, for rimming glasses
- Cinnamon sticks, for garnishing and serving
Method
Step 1
Shake coconut milk can before opening, and then distribute coconut milk evenly into a silicone jumbo ice cube tray. Freeze.
Step 2
Blend rice, 9 cups lukewarm water, and cinnamon sticks or ground cinnamon in a blender until rice and cinnamon are finely broken down, 2-3 minutes. Transfer to a bowl or pitcher. Add vanilla extract and cane sugar, and stir to combine. Let sit in refrigerator at least 5 hours or overnight.
Step 3
Place a mesh sieve over a large bowl and strain rice blend. Add milk and all but 3 tablespoons of the sweetened condensed milk, and stir to combine. Transfer to blender and blend to thicken and combine for 1 minute. Pour horchata into a large serving pitcher.
Step 4
Pour remaining 3 tablespoons condensed milk into one shallow dish, and combine cinnamon and turbinado sugar in a second shallow dish. Roll the rim of each serving glass in sweetened condensed milk, and then coat with cinnamon-sugar. Place 1-2 coconut cubes in each glass and top with horchata. Garnish each with a cinnamon stick. Serve chilled.