Eosinophilic Esophagitis Friendly Coconut Horchata
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Learn more →Ingredients
4 servings
- 1 cup long-grain white rice, uncooked
- 4 cup water
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
For serving
- ice, for serving
- ground cinnamon, for dusting (optional)
Instructions
- 1
Combine the rice and 2 cups of soaking water in a bowl or pitcher. Cover and refrigerate for at least 8 hours or overnight, until the rice has softened and the water is cloudy and starchy.
- 2
Pour the soaked rice and all of its soaking liquid into a blender. Add the coconut milk, 2 cups cold water, sugar, vanilla extract, ground cinnamon, and ground nutmeg if using. Blend on high for 1–2 minutes, until the mixture is as smooth as possible and no large rice pieces remain.
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