At soccer games in Honduras, horchata is often sold in sealed plastic bags, tossed to customers by the young kids hawking it from the aisles of the stadium. Honduran-American blogger and baker Bryan Ford recalls learning to drink this popular cinnamon-and-rice treat straight from a hole in the bag in practically one gulp. Ford’s variation on the classic recipe incorporates cocoa powder, and a splash of silky oat and coconut milks. Substitute any dairy—evaporated or condensed milk, or whole milk—for a richer result.
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Horchata de Chocolate
- 2⅓ cups (500 g) long grain white rice
- 2 tbsp. (10 g) cocoa powder
- 2 medium cinnamon sticks
- ¾ cups plus 2 Tbsp. (200 g) unsweetened coconut milk
- ¾ cups plus 2 Tbsp. (200 g) unsweetened oat milk
- 1 tbsp. plus 1 tsp. (20 g) dark brown sugar
- 1 tbsp. plus 2 tsp. (10 g) ground cinnamon
- To a large pitcher or bowl, add the rice, cocoa powder, cinnamon sticks, and 3 cups cool water. Stir well to incorporate, cover with plastic wrap, and refrigerate for at least 8 and up to 24 hours.
- Remove and discard the cinnamon sticks, then transfer the rice mixture to a high-powered blender and blend until the rice is finely ground. Line a fine mesh strainer with cheesecloth and set it over a large bowl or pitcher. Strain the puréed rice mixture, pressing on the solids with the back of a spoon to extract as much liquid as possible, then discard the solids. To the rice liquid, add the coconut and oat milks, brown sugar, and ground cinnamon. Whisk to dissolve the sugar, then chill well before serving over ice.