Coconut Lime Horchata

It’s a hot summer day, and you’ve been assigned to grill duty. You need a refreshing drink to power through searing several pounds of carne asada and hot dogs. Do you opt for limeade, horchata, or a piña colada?  What if you could choose a drink that combines elements from all three? 

Coconut lime horchata gives a horchata base the piña colada treatment by blending it with ice and cream of coconut. The flavor of the rice and coconut harmonize to produce a mellow, slightly nutty drink. A spritz of lime lends some brightness to balance the sweet and rich elements.

In the United States, the horchata most people are familiar with is the Mexican variety served in taquerias alongside other aguas frescas like tamarindo and jamaica. This version of horchata is made with rice and tends to be a sweet, dense concoction thanks to the addition of dairy. Outside of the U.S., you're more likely to find horchata made with seeds and nuts.

In North Africa, horchata is made with tiger nuts, which are bite-sized tubers with a nutty taste. This version is also popular in Spain, where the drink is known as horchata de chufas. Other types of horchata found across Latin America feature melon seeds, almonds, sesame seeds, and more.

Traditional Mexican horchata is made by steeping uncooked rice and cinnamon in water to produce a fragrant rice milk which is often sweetened with condensed milk. In this recipe, the rice and cinnamon are soaked in coconut water to create a base that is more flavorful than water alone. The condensed milk is swapped for cream of coconut which serves the same purpose of thickening and sweetening the drink while amplifying the coconut flavor. Using cream of coconut also makes the drink dairy free.

How to make horchata correctly

The trickiest part of making horchata is nailing the consistency. If you don’t filter the rice out properly, you’re left with a grainy drink littered with debris. If you add too much sweetener, it becomes thick and cloyingly sweet. The key to troubleshooting these common issues is to not overblend the rice and to use a fine mesh strainer when removing the mixture from the blender. It’s also best to add the sweetener in a small amount at a time until you reach the point where the sweetness plays a background role. Another tip is to freeze cubes of coconut water to prevent dilution while blending it into the drink.

Since the flavors in coconut lime horchata are neutral, it’s perfect for serving alongside any meal you enjoy this summer. To fully appreciate its cooling properties, serve it with extra spicy Mexican food like chilaquiles or enchiladas. It’s best enjoyed outdoors or in a lounging chair poolside.

Although this recipe serves two, it can easily be scaled up to make a pitcher for a party. Keep in mind that since it’s ice blended it will need to be served right away. Alternatively, you can soak the rice, cinnamon, and coconut water mixture in the fridge overnight then blend it right before mealtime.  

Once you’re confident in making horchata, add your own spin by experimenting with different nuts and seeds during the soaking step. Another fun way to make it your own is by blending in frozen fruits like strawberries or blueberries.