Coconut Cobbler Horchata

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  • Makes: 6 servings
  • Serving Size: about 8 ounces
  • Prep: 20 mins
  • Stand: 8 hrs to 24 hrs

Coconut Cobbler Horchata

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Directions

  1. Place uncooked rice in a blender; cover and blend until powdery (some of the rice will look finely chopped). In a medium bowl combine blended rice, the 1-1/4 cups warm water, the almonds, the stick cinnamon, and, if desired, lime peel. Cover and let stand at room temperature for 8 to 24 hours.
  2. Discard stick cinnamon. Transfer mixture to a blender. Add the 3 cups blackberries, the coconut milk, and 1 cup of the cold water. Cover and blend until smooth.
  3. Strain mixture through a fine-mesh sieve into a large bowl or pitcher. Discard the solids. Add the remaining 1-1/2 cups cold water. Line the sieve with three layers of 100 percent cotton cheesecloth; place over another large bowl. Pour rice mixture through cheesecloth. When liquid has passed through, gather up the cheesecloth and squeeze the remaining liquid into the bowl. Discard solids.
  4. Stir sugar and vanilla into strained liquid.* Serve over ice. If desired, garnish each serving with additional blackberries.

From the Test Kitchen

*

You can cover and chill the sugar-berry mixture for up to 3 days before serving.

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Nutrition Facts (Coconut Cobbler Horchata)

  • Per serving:
  • 373 kcal ,
  • 17 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 30 mg sodium ,
  • 52 g carb. ,
  • 7 g fiber ,
  • 30 g sugar ,
  • 7 g pro.
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