Coconut Horchata Cream

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

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


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.


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


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


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.
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