This recipe is translated from Cookpad Mexico. See original: Mexico

Horchata with Almond and Coconut

Name: Horchata with Almond and Coconut
Total time: 900 s
Yield: 10 servings
Cuisine: American
Ingredients: 1/2 kg (about 1 pound) rice; 3 cinnamon sticks; 15 blanched and toasted almonds; 1/2 fresh coconut, shredded; 5 liters (about 5 1/4 quarts) water; 1 kg (about 2 1/4 pounds) sugar

Winnyver @cook_1090677

Acapulco, Mèxico.

Rice water with cinnamon, shredded coconut, and almonds.

Horchata with Almond and Coconut

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Winnyver @cook_1090677

Acapulco, Mèxico.

Rice water with cinnamon, shredded coconut, and almonds.

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Ingredients

15 minutes

10 servings

1/2 kg(about 1 pound) rice
3cinnamon sticks
15blanched and toasted almonds
1/2fresh coconut, shredded
5 liters(about 5 1/4 quarts) water
1 kg(about 2 1/4 pounds) sugar

Cooking Instructions

15 minutes

1

Soak the rice with the cinnamon, add the shredded coconut and almonds, and blend with the soaking water.
2

Separately, in a pot, mix the sugar and water; strain the blended mixture and add it to the sugar water mixture. Add ice and let it cool.

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Winnyver @cook_1090677

on December 04, 2008 00:00

Acapulco, Mèxico.

Soy estudiante de gastronomìa, me encanta cocinar, aunque obviamente me doy tiempo para otras actividades.

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Horchata with Almond and Coconut

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