Name: Cream of Coconut Horchata Mocktail
Prep time: 8 h
Cook time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup La Preferida Extra Long Grain Rice, lightly washed; 1 cinnamon stick (no longer than 2.5 inches); Water (enough to cover the rice by 2 inches for soaking); 2 cups fresh water (for blending); 1 can (12 oz) evaporated milk**; 1 can (15 oz) La Preferida Cream of Coconut; ½ tsp vanilla extract; 2 pinches of salt; Optional: Add 3–4 oz rum for a spirited version; **Almond milk or Oat milk maybe used, may need an extra ½ cup of water if too thick

cream-of-coconut-horchata-mocktail-recipe

Prep Time: 8 hours

Cook Time: 15 minutes

Servings: 4

Give your holiday celebrations a creamy, coconut-kissed twist with our Cream of Coconut Horchata. This refreshing horchata mocktail blends soaked long-grain rice, warm cinnamon, sweet La Preferida Cream of Coconut, and silky evaporated milk for a smooth, dreamy drink that feels like a hug in a glass. Whether you're hosting a party, serving a crowd, or simply craving a cozy, alcohol-free treat, this easy holiday drink delivers the perfect balance of sweet, spiced, and refreshing. Serve it chilled over ice or spike it with rum for a festive adult upgrade.

Ingredients

1 cup La Preferida Extra Long Grain Rice, lightly washed
1 cinnamon stick (no longer than 2.5 inches)
Water (enough to cover the rice by 2 inches for soaking)
2 cups fresh water (for blending)
1 can (12 oz) evaporated milk**
1 can (15 oz) La Preferida Cream of Coconut
½ tsp vanilla extract
2 pinches of salt

Optional: Add 3–4 oz rum for a spirited version

**Almond milk or Oat milk maybe used, may need an extra ½ cup of water if too thick

Method

NOTE: Rice must be soaked overnight. Be sure to prep the day before.

Add rinsed rice and the cinnamon stick to a bowl or container. Pour in enough water to cover the rice by 2 inches. Cover and refrigerate for 8–10 hours to soften and release flavor.
After soaking, pour off and discard the soaking water.
Add soaked rice, cinnamon stick, 2 cups fresh water, evaporated milk, cream of coconut, vanilla, and salt to a blender.
Blend on high for 3 minutes, until smooth and creamy.
Pour mixture through a fine strainer. For an extra-smooth finish, strain again through cheesecloth (optional).
Chill and serve over ice. Stir before serving.

Optional: Add 3–4 oz rum for a spirited version.