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Coconut Horchata Cream

Time 5 minutes
Yields Makes enough mix for 18 cocktails
Coconut Horchata Cream
(Camily Tasi / For The Times)
1

Place the rice in a fine strainer and place under running water until the water runs clear.

2

Combine the rice, the coconut cream and milk, and the sugar in a large bowl and use an immersion or stand blender to break up the rice.

3

Cover with plastic wrap and let stand at room temperature for 24 hours.

4

Pour the mixture through a fine mesh strainer and into a storage container.

5

Refrigerate until ready to use.