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Coconut Pink Horchata Cold Brew Latte

Coconut Pink Horchata Cold Brew Latte // Homegrown Provisions

A couple of weeks before spring fully arrived, I spent some time in Arizona visiting family. One day when we were out and about, we passed a taqueria serving coconut horchata. Though we didn’t stop at the time, I never stopped dreaming about delicious horchata drinks. So why not coconut horchata with cold brew? This Coconut Pink Horchata Cold Brew Latte is my spring take on Mexican-style horchata with a coffee twist.

Coconut Pink Horchata // Homegrown Provisions

Dogwood trees bloom in the Pacific Northwest during the month of May, providing inspiration for this horchata’s subtle pink hue. Pantone seems to agree too. If I’m not enjoying my Coconut Pink Horchata straight away, I keep it refrigerated in a tall mason jar with a lid. Since horchata naturally separates as it sits, storing the horchata this way makes it easy to grab and shake!

Coconut Pink Horchata Cold Brew Latte // Homegrown Provisions

This Coconut Pink Horchata Cold Brew Latte is luxuriously rich and creamy thanks to a triple infusion of coconut: coconut flakes, coconut milk and coconut water. It relies on Deglet Noor dates for its natural sweetness and garners its soft pink-hue from pink rice combined with blanched almonds and coconut flakes. If cold brew doesn’t float your boat, you can simply omit the coffee altogether and enjoy the cinnamon-spiked, Coconut Pink Horchata on its own.

Coconut Pink Horchata Cold Brew Latte // Homegrown Provisions

I enjoy drinking this Coconut Pink Horchata Cold Brew Latte as a treat on weekend mornings. Since cold brew can be rather strong for me, I tend to go light on the coffee and make it more about the horchata. This recipe takes well to variations in strength and ratios, so use it as a guide and adjust things as you wish!

Looking for more horchata love? This take on horchata was one of my very first blog posts!

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Coconut Pink Horchata Cold Brew Latte // Homegrown Provisions

Coconut Pink Horchata Cold Brew Latte

  • Author: Shannon
  • Prep Time: 15 minutes
  • Total Time: 15 minutes of active prep, plus 8 hours for soaking
  • Yield: 24 1x

Scale

Ingredients

Coconut Pink Horchata

  • 1 cup pink rice (I used this brand)
  • 1/2 cup blanched almonds
  • 1/2 cup large coconut flakes, unsweetened
  • 1, 3-4 inch cinnamon stick, broken into pieces
  • pinch of pink Himalayan salt
  • 4 cups hot water
  • 3 Deglet Noor dates, pitted
  • 1, 13.66 oz can coconut milk (full-fat or light*), well shaken
  • 1 cup coconut water
  • 1/2 tsp ground cinnamon

Coconut Pink Horchata Cold Brew Latte

  • cold brew coffee 
  • Coconut Pink Horchata
  • ice as needed
  • a dash or two of ground cinnamon

Instructions

Coconut Pink Horchata

  1. Add the rice, almonds, coconut flakes, cinnamon stick and a pinch of pink Himalayan salt to a large bowl. Pour 4 cups of hot water over the mixture.
  2. Place the bowl in the refrigerator and allow the mixture to soak for 8 hours or overnight.
  3. Pour the soaked rice-almond-coconut-cinnamon stick mixture into a fine mesh sieve, draining the soaking water. Rinse the mixture under cold water for a few seconds.
  4. Transfer the mixture to a high-speed blender. Add the coconut milk and blend the mixture on medium-high for about 1 minute; pausing to scrape down the sides of the blender as needed. Then add 1 cup of coconut water and 3 dates, and blend again.
  5. Line a colander or fine mesh sieve with cheesecloth and set over a large bowl. Pour the blended mixture into the cheesecloth in two batches. Use a spatula or back of a spoon to stir and press the mixture/pulp against the cheesecloth to extract as much liquid as possible. Then gather the corners of the cheesecloth and gently squeeze to release all of the liquid. Discard the pulp or save it for later use as you wish (e.g. for use in smoothies, energy bites, etc.). Wash out the cheesecloth for re-use; repeat this step for the second batch. (It’s important to use a cheesecloth or even a nut milk bag for this step or your horchata will taste grainy.)
  6. Clean and wash your blender very well, then transfer the coconut pink horchata back to the blender. Add the ground cinnamon to the horchata and blend for a few seconds until frothy. You should have a little over 2 cups. Chill if desired, prior to making your latte and/or refrigerate until you are ready to use.

Coconut Pink Horchata Cold Brew Latte

  1. To serve, fill cups with ice. Pour your favorite cold brew coffee over the ice, filling each glass about halfway. Give your Coconut Pink Horchata a shake or a stir, then top off each glass with the horchata (adjust the ratios per your glass size/as you wish). Gently stir to combine. Add a dash of cinnamon on top as desired. 

Notes

  • *This recipe can be made with either full-fat or light coconut milk depending on your preference.
  • If you aren’t using the Coconut Pink Horchata as a cold brew “creamer,” you can further dilute the horchata by blending in more coconut water. Add 1/2 cup of coconut water at a time to the horchata until you reach your desired consistency. The flavor will be less concentrated, but still lovely.
  • The Coconut Pink Horchata will keep in the refrigerator for approximately 3 days.

Keywords: horchata

Coconut Pink Horchata Cold Brew Latte // Homegrown Provisions

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