When traditional Mexican horchata ingredients like rice and cinnamon are combined with Filipino ingredients like young coconut meat and coconut milk, the result is a rich, fluffy beverage that celebrates both backgrounds. Topped with a sweet mango-melon cold foam, every sip is a thoughtful marriage of culture and flavor.
- Crack coconut and transfer juice to glass measuring cup. If needed, add enough coconut water to make 1 cup of juice. In saucepan on medium heat, bring coconut juice to simmer. Meanwhile, use a spatula or long spoon to scrape fresh coconut meat from husk.
- Place rice and cinnamon sticks in heat-proof container. Pour hot coconut juice over rice. Cover and soak 4 to 8 hours. Do not drain.
- Transfer rice mixture, including cinnamon sticks and soaking liquid, to blender. Blend on high speed until smooth; this may take up to 5 minutes. Strain mixture through a fine mesh sieve lined with cheesecloth. Rinse blender container and return strained rice mixture to container.
- Whisk coconut cream to belnd. Add 1 cup of the coconut cream, reserved coconut meat, remaining 1 1/2 cups coconut water, vanilla and 2 tablespoons of the simple syrup to blender.Blend on high until smooth. Hold refrigerated for service.
Mango Melon Cold Foam
- For the Mango-Melon Cold Foam, place remaining coconut cream (about 1/2 cup), 6 tablespoons heavy cream, mango, cantaloupe and coconut extract in clean blender container. Cover and process on high speed until thick and foamy.
- To serve, portion Buko Horchata into ice-filled glasses. Top with Mango-Melon Cold Foam and garnish with ground cinnamon, a cinnamon stick and shredded coconut, if desired.
- Recipe type: Beverages
- Cuisine: North American