Rachel's Coconut Horchata


A creamy ice cold horchata that is simple to make. Serve chilled over ice.

Prep Time:
15 mins
Additional Time:
1 day 30 mins
Total Time:
1 day 45 mins
16 servings


  • 8 ½ cups skim milk, divided

  • 2 cups uncooked white rice

  • 2 cinnamon sticks

  • 2 ½ cups light coconut milk

  • 1 ¼ cups white sugar

  • 1 tablespoon pure vanilla extract


  1. Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours.

  2. Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.

Nutrition Facts (per serving)

228 Calories
4g Fat
42g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 228
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 11%
Cholesterol 3mg 1%
Sodium 60mg 3%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 2%
Total Sugars 22g
Protein 6g
Calcium 173mg 13%
Iron 1mg 6%
Potassium 233mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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