Horchata De Coco-- Yields 24 Servings

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 24
• 1 lb uncooked rice
• 50 g cinnamon sticks
• 15 blanched peeled and toasted almonds
• 1/2 fresh coconut, opened, flesh carved, and pulp grated. presoaked for about 30 min in hot water drain
• 1 fresh coconut, its nectar
• 1 kg sugar
• 1/2 liter water
• undiluted evaporated milk, to taste (optional)
• vanilla extract, to taste (optional)

Recipe

• 1 the night before, soak the rice with the 50 grms.
• 2 cinnamon stick in lukewarm to hot water.
• 3 next day add the almonds and the presoaked fresh grated coconut and process together in blender.
• 4 cook the sugar and water together to make a syrup.
• 5 let it boil until syrup consistency.
• 6 mix everything together and add enough plain water to serve about 24 people (2 gallons perhaps? mexican recipe does not specify).
• 7 taste as you go.
• 8 optional: make it creamy, if you wish, by adding undiluted evaporated milk to personal taste.
• 9 can also add some vanilla extract to your personal taste.
• 10 (i like with vanilla).
• 11 (this is the original recipe and is typical of the state of campeche in mexico. i posted an easier one in the"talk" section, but i'd say this is the real mccoy.).