Cold Brew Coffee Horchata with Toasted Coconut

Toasted Coconut Cold Brew Horchata {Dairy-Free}
Yield: 4

The sugar from the sweetened coconut makes this drink lightly sweet. If you are looking for more sweetness you can add agave syrup to taste or mix in a little sweetened condensed milk.


1 cup whole coffee beans
1 1/4 cups rice (any kind will work)
1 cup sweetened coconut flakes, toasted
5 cups water


In a coffee grinder coarsely grind the coffee beans. Pour into a large pitcher.
In the same coffee grinder finely grind the rice. You want it to be almost like a flour, depending on the grinder you may need to do this in batches. Pour the ground rice into the pitcher with the coffee.
Add the toasted coconut and the water. Stir to combine. Cover with plastic wrap and leave at room temperature overnight, or at least 12 hours.
The next day give the mixture a stir, then strain through a coffee filter into a clean pitcher (I used my regular pour over set up, but you’ll have to do a little at a time, it could take up to 30 minutes for it all to go through. Give the mixture a stir if it gets clogged.)
Serve immediately over ice or cover and keep refrigerated for up to 3 days.


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