Rachel's Coconut Horchata

Rachel's Coconut Horchata

Rachel Michelle

"A creamy ice cold horchata that is simple to make. Serve chilled over ice."
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1 d 45 m servings 228 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 41.7g
  • 13%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 60 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours.
  2. Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.


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