We loved this Horchata so much, we drove through Campeche a second time on our way out of the Yucatan Peninsula just to have one more glass!

Horchata con Coco
Cenaduria Portales in Campeche
Serves 2

1/2 cup sugar
Meat from 1 coconut, peeled and chopped
3/4 cup long-grain rice, rinsed, soaked overnight and drained
1 cup blanched almonds, toasted
1 oz. (12” piece) canela (Mexican true cinnamon) crumbled
1/4 cup evaporated milk
1/2 tsp. vanilla extract

Put sugar and 5 tbsp. water in to a small saucepan, cover, and boil over medium heat, swirling pan occasionally, until sugar dissolves, 4-5 minutes. Transfer to a bowl and allow syrup to cool.

Put coconut and 1 1/2 cups water into a blender and purée until smooth. Strain through a fine sieve into a bowl, pressing on solids with a rubber spatula to extract as much coconut milk as possible, and set aside.

Put rice, almonds, cinnamon, and 2 cups water into a clean blender and purée until smooth. Strain mixture through a cheesecloth-lined sieve into a bowl, pressing the solids to extract as much liquid as possible, then return strained mixture to clean blender.

Add 3/4 cup of the coconut milk (save remaining milk for another use), syrup, evaporated milk, vanilla, and 2 cups ice cubes to blender and purée until ice is well chipped and drink is frothy. Divide between 2 tall glasses and enjoy immediately.