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Coconut Horchata Cream

Coconut Horchata Cream
Camily Tasi / For The Times

Adapted from Broken Spanish’s beverage director Chris Chernock and lead bartender Pablo Gutierrez. Read more

Total time: 5 minutes, plus 1 day of soaking | Makes enough mix for 18 cocktails
  • 1 cup long grain white rice
  • 2 cans (14 ounces) unsweetened canned coconut cream
  • 1 can (14 ounces) unsweetened coconut milk
  • 1 cup superfine sugar or granulated sugar

Step 1Place the rice in a fine strainer and place under running water until the water runs clear.

Step 2Combine the rice, the coconut cream and milk, and the sugar in a large bowl and use an immersion or stand blender to break up the rice.

Step 3Cover with plastic wrap and let stand at room temperature for 24 hours.

Step 4Pour the mixture through a fine mesh strainer and into a storage container.

Step 5Refrigerate until ready to use.

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