Buko Horchata with Mango-Melon Cold Foam

Name: Buko Horchata with Mango-Melon Cold Foam
Prep time: 20 min
Yield: 3
Cuisine: American,Mexican,
Ingredients: 1 young coconut (1 cup juice and 1/2 cup meat); 1/2 cup jasmine rice uncooked; 2 cinnamon sticks; 1 can (13.77 oz) coconut cream chilled, divided; 1 1/2 cups coconut water plus additional if needed in Step 1; 1 tsp pure vanilla extract; 3 tbsps simple syrup divided; 6 tbsps heavy cream chilled; 1 cup fresh cantaloupe chunks chilled; 1 cup frozen mango chunks thawed; 1/8 tsp coconut extract

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 ... Read More Read Less

20m

PREP TIME

11

INGREDIENTS

Servings: 3

Ingredients

1 young coconut (1 cup juice and 1/2 cup meat)
1/2 cup jasmine rice, uncooked Substitutions available
- long grain white rice
2 McCormick® Cinnamon Sticks
1 can (13.77 ounces) Thai Kitchen® Gluten Free Unsweetened Coconut Cream, chilled, divided
1 1/2 cups coconut water, plus additional if needed in Step 1
1 teaspoon McCormick® All Natural Pure Vanilla Extract
3 tablespoons simple syrup, divided
6 tablespoons heavy cream, chilled
1 cup fresh cantaloupe chunks, chilled
1 cup frozen mango chunks, thawed Substitutions available
- 1/2 cup mango puree, such as Goya®
1/8 teaspoon McCormick® Coconut Extract With Other Natural Flavors

KEY PRODUCTS

INSTRUCTIONS

1 Trim and crack top of young coconut, being careful not to spill juice. Transfer juice to glass measuring cup. If needed, add enough coconut water to make 1 cup of juice. Bring coconut juice to simmer in small saucepan on medium heat. Meanwhile, use a spatula or long spoon to scrape fresh coconut meat from husk. Set meat aside.
2 Place rice and cinnamon sticks in medium heat-proof bowl. Pour hot coconut juice over rice. Cover and soak 4 to 8 hours. Do not drain.
3 Transfer rice mixture, including cinnamon sticks and soaking liquid, to blender container; cover. 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. Set aside.
4 Whisk coconut cream in large measuring cup until well blended. 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 container. Cover. Blend on high until smooth. Refrigerate at least one hour or until chilled.
5 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. Serve Buko Horchata in ice filled glasses, topped with Cold Foam and garnished with a sprinkle of cinnamon, a cinnamon stick and shredded coconut, if desired.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.