Advertisement

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.


Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, Food Network and Buzzfeed/Tasty.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.