Coconut matcha horchata that’s lightly creamy, with nutty notes.
Just heavenly! This matcha horchata recipe was created with the perfect horchata-to-matcha-to-coconut ratio. It’s refreshing, delicious, healthy, and comforting.
The flavors here work perfectly together, with nutty notes, the earthy matcha taste, and just a splash of coconut cream thrown in. The toasty traditional horchata flavors blend up beautifully with rice, almonds, and cinnamon. The whole drink is sweetened by simple syrup and coconut cream.
And as we all know, the matcha tea powder will do lots of amazing things for you. Short term, this superfood will calm your nerves while giving you energy, lift your mood, and enhance your memory, focus, and concentration while de-stressing you.
So why not whip up a batch of coconut matcha horchata today? Your body and senses will thank you.
Coconut Matcha Horchata: MatchataPublished: 2016-08-12
- 1 1/4 cup whole raw almonds, or blanched almonds
- 6 tablespoons long-grain white rice
- 1 3-inch piece of cinnamon
- 3 cups boiling water
- 7 tablespoons sugar
- 2 1/4 cups cold water, divided
- 2 tablespoons Epic Matcha green tea powder
- 1/4 teaspoon vanilla extract
- 2 tablespoons canned coconut cream
- a pinch of salt
- If you’re starting with whole raw almonds, bring a large pot of water to boil over medium heat. Blanch the almonds in the boiling water for 1 minute, then drain them and run them under cold water. Pop the almonds out of their skins. (You can throw the skins out.)
- Using a high-powered blender or food processor, pulverize the rice with cinnamon until the mixture is fine.
- Add the blanched almonds and rice powder to a heat-proof bowl, and pour 3 cups of boiling water over the top.
- Cover the bowl and let it soak for 8 hours or overnight.
- Prepare the simple syrup by heating the sugar with 1/4 cup of the cold water in a small saucepan over medium heat, just until the sugar completely dissolves. Remove from heat and set aside.
- Pour the soaking mixture into a blender and add the simple syrup, the remaining 2 cups of cold water, the matcha powder, the vanilla extract, the coconut cream, and the salt. Purée until completely smooth.
- Over a large bowl, strain the mixture through a cheesecloth, a nut bag, or a fine mesh sieve, pressing the liquid out of all of the pulp. Discard the pulp.
- Serve the horchata chilled over ice. It will keep for a few days in the refrigerator; you’ll just need to give it a quick stir before serving after it’s been sitting for awhile.
Yield 6 cups
Ready to learn how to make matcha everything? Get our matcha recipe book, or visit our blog. You’ll quickly see how adding matcha to your everyday recipes will help you think better, feel better, and live better!