COCONUT HORCHATA RUM PUNCH
WHAT YOU NEED
- 1 ½ cup flaked unsweetened coconut, toasted
- 1 cup uncooked long-grain white rice
- 4 cups boiling water
- 4 cups rice milk
- 1 cup Cacique Crema Mexicana
- 1/2 cup sugar, plus more if needed
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 ½ cup dark rum
- Cinnamon Sugar:
- ¼ cup sugar
- 2 teaspoon ground cinnamon
- To Serve:
- ¼ cup agave
- Ice
- Cinnamon sticks for garnish
HOW TO MAKE IT
- Preheat oven to 325 degrees. Place flaked coconut on baking sheet. Bake, stirring occasionally until coconut is lightly toasted, about 5 minutes.
- In a blender combine toasted coconut, rice, and boiling water. Allow to steep for 20 minutes then blend until smooth. Strain mixture, pressing with the back of spoon to release as much liquid as possible. Discard solids. Return liquid to blender, add rice milk, cacique crema, sugar, vanilla and ground cinnamon. Blend until smooth. Taste; adjust sweetness if desired. Place in fridge to chill until ready to serve.
- When ready to serve pour coconut horchata into a punch bowl, stir in rum. Pour agave on a plate. On another plate stir together sugar and cinnamon. Lightly dip each glass into agave, then rim cocktail glasses with cinnamon-sugar. Serve punch over ice.
- Cook’s notes (optional): Try toasting your flaked coconut in the oven. Toasting in the oven gives the coconut a rich, nutty flavor that really makes this drink amazing. And you can make your bake your coconut in big batches and use throughout the holidays for baking. Save time in the kitchen by making coconut horchata up to a week before your party.
