Forget baking; give this Coconut Horchata recipe a crack instead

The coronavirus shutdown has changed our way of life, with the bars shut and life restricted to pretty much one’s own four walls. And while some turn to baking projects, we think it’s the time to investigate some more complicated and prep-heavy bar projects.

Like this recipe for horchata from a couple years back. It comes from Reece Griffiths and his time at Sydney venue Chula, and it is delicious.

What is horchata, you ask? Horchata is a Mexican non-alcoholic beverage that you’ll find on street carts all over the place — it’s a creamy drink without dairy, perfect for spiking with a drop or five of mezcal.

Griffiths used this in a Carrot Milk Punch at Chula, and also offered it up as is (though, again, you can spike it with whatever takes your fancy).


Coconut Horchata

  • 250 grams brown short grain rice (1 part)
  • 250 grams coconut flesh (1 part)
  • 250 grams raw cashews (1 part)
  • 250 grams raw sugar (1 part)
  • 2 toasted cinnamon quill 
  • 1 tbsp vanilla extract
  • 750 ml water (3 parts)
  1. Soak all ingredients overnight in a sealed container.
  2. Remove cinnamon quills and blend until smooth.
  3. Add 750ml water (3 Parts).
  4. Fine strain out pulp and reserve for other use.
  5. Bottle and date.

This recipe will make 1.25L of horchata — you might like to give it a go in this cocktail, the Carrot Milk Punch.

Recipe by Reece Griffiths of Sydney’s Chula.