Reviewed: Mar. 12, 2012

I could have just opened a jar of cream of coconut and poured that into my glass. WAY too sweet.

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Reviewer:

SUNIDE

Reviewed: Dec. 6, 2011

We love this recipe. We use up the leftover rice to make a creamy rice pouding-type concoction.

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Reviewer:

Brigitte B

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Oct. 31, 2011

Absolutely the best horchatta I have ever tasted! I agree with other reviewers that it was difficult to strain the mixture, but well worth the time. I served this at a family gathering and everyone loved it including the children.

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Reviewer:

mommyoneil

Reviewed: Sep. 30, 2011

The BEST horchata I have ever had, though I did add a hint of cinnamon! It was a hit within my household! I will most certainly make this again soon!

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Reviewer:

Slazinski

Reviewed: Sep. 13, 2011

Wow.... this is amazing!!! This is the perfect drink for a nice sunny day, very refreshing. while making this, i found it was easier to strain out the almond, rice, and coconut mixure if i poured it in small amounts instead of all at once. then i took a piece of aluminum foil and pressed down on it to get all of the liquid out. i'm going to recommend this recipe to all of my friends!

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Reviewer:

OrkyZ

Cooking Level: Intermediate

Living In: Long Island, New York, USA

Reviewed: Jun. 6, 2011

Kind of a pain to sieve but well worth the work! We added a bit of cinnamon too. Delicious!

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Reviewer:

Carrieb96

Reviewed: May 8, 2011

I used a 15 oz. can of Creme of Coconut, which made it sweet enough to not add the sweetened condensed milk. I also added a sprinkle of cinnamon before straining the mixture and finished it off with 1/2 cup of half & half to make it a bit creamier. Next time I would run the final product through a blender to incorporate the creme of coconut better. Delicious! It got rave reviews from everyone!

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Reviewer:

Amy

Reviewed: Apr. 23, 2011

This was so good! Ive made horchata before using another recipe and it was horrible. This recipe was delicious. The almonds and the coconut add so much, and using the sweetened condesed milk made it sweet but not sugary. This is my go to recipe from now on. Thank you!

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Reviewer:

amderrick

Cooking Level: Expert

Home Town: Buellton, California, USA

Living In: Los Olivos, California, USA

Reviewed: Apr. 11, 2011

Patience!!! Takes a while to make this but OHH is it worth it. For those having trouble straining it try placing a double layer of cheese cloth over a bowl and secure with a large rubber band. Pour puree over cheese cloth and allow to drain. Repeat process using a sieve to get the smaller particles out. It's an extra step but much easier than trying to force it through a sieve the first time and gives you a much smoother puree to finish with.

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