Drunken & Virgin Horchata Made with Coconut Milk (Dairy Free & Paleo)
It’s hot and steamy here in New York City. The night is young and the humidity is high. The heat bulldozes over your senses like a thick cloud of smoked molasses infused with jalapenos. The fan in your window teases you with an unfettered breath of cool air that briefly brushes your damp skin. Your brain melts like a slice of cheese on blacktop in the sun. This, my friend is summer in the city.
Cool off with a homemade glass of iced horchata, the traditional Mexican rice, almond and cinnamon drink. There are various ways to make horchata depending on the country of origin. This version is made with coconut milk. It’s a great use for that leftover coconut milk after making coconut milk ice cream (since only the fatty portion of the milk is used for ice cream). I make this all the time and drink it quickly. It tastes just as good without the alcohol, a perfect treat for adults and kids.
Drunken Horchata and Virgin Horchata
13 oz can refrigerated coconut milk (skim fatty top off)
1 1/2 cups of almond or rice milk (preferably unsweetened)
2 teaspoon cinnamon
2 cinnamon sticks for garnish
1 teaspoon honey
1 teaspoon vanilla extract
1 dash of nutmeg
2 shots of whiskey or coconut rum (omit for virgin horchata)
I don’t like to use my stove in the summer, but this recipe works better when heated. In a sauce pan, heat coconut milk, cinnamon, nutmeg, vanilla and honey to a medium-high temperature. Do not boil, but make sure it’s hot enough to infuse honey and spices. Whisk mixture for about 3-5 minutes. Remove from heat and add almond milk, whiskey and ice to chill. Serves two.