Low Histamine Coconut Horchata

Total time8 hr 15 min

Prep time15 min

Cook time0 min

4.6

(8)

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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
Ingredient notes
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a trace amount. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
¼ tsp ground nutmeg (optional)

For serving

ice, for serving
ground cinnamon, for dusting (optional)
Ingredient notes
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a trace amount. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.

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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