Coconut Horchata Cream
Time 5 minutes
Yields Makes enough mix for 18 cocktails
Adapted from Broken Spanish’s beverage director Chris Chernock and lead bartender Pablo Gutierrez.
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1
Place the rice in a fine strainer and place under running water until the water runs clear.
2
Combine the rice, the coconut cream and milk, and the sugar in a large bowl and use an immersion or stand blender to break up the rice.
3
Cover with plastic wrap and let stand at room temperature for 24 hours.
4
Pour the mixture through a fine mesh strainer and into a storage container.
5
Refrigerate until ready to use.
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