Coconut Horchata Recipe + Cold Brew Jamaica | Mexico's Coolest Aguas Frescas скачать в хорошем качестве

Coconut Horchata Recipe + Cold Brew Jamaica | Mexico's Coolest Aguas Frescas

Coconut horchata meets cold-brew jamaica... two classic aguas frescas you can batch for heat-proof summer sipping! ↓ 👇 CHAPTERS 00:00 Two of Mexico's most iconic drinks 00:35 Building cold-brew Jamaica 02:00 Simple syrup for Jamaica 02:50 Horchata ingredients 04:05 Toasting rice, almonds & cinnamon 04:50 Overnight coconut water steep 05:58 Finishing the Jamaica 10:51 Blending and straining the Coconut Horchata 13:41 Sweetening and finishing the Coconut Horchata 19:16 Taste test: Jamaica vs Horchata 🔪 FAVORITE TOOLS https://www.amazon.com/shop/goatboyintl WANT MORE RECIPES? https://www.jonathanzaragoza.com/reci... ✅ SUBSCRIBE for weekly Mexican recipes / @goatboyintl HORCHATA DE COCO YIELD: 4 QUARTS 400g long grain rice 160g blanched almonds 20g Mexican cinnamon 3L coconut water Preheat an oven to 350F/176C. Place the rice, almonds, and cinnamon on separate sheet trays and bake until everything is golden brown (rice: 32 mins, almonds: 32 mins, cinnamon: 5 mins). Remove and allow to cool. In an appropriately sized container, combine the rice, almonds, cinnamon, and 2L of the coconut water. Cover and place in fridge overnight. Working in batches, puree the steeped ingredients in a blender on high speed until a smooth texture is reached. Strain though a fine mesh strainer lined with cheese cloth. Place the strained solids back into the blender and blend using the remaining liter of coconut water. Strain and discard the pulp. Reserve. FINISHING THE HORCHATA 3g Diamond Crystal kosher salt 15g vanilla extract 640g sweetened condensed coconut milk (2-11.25 oz cans) 800g coconut milk lite (2-13.5 oz cans) 235g simple syrup (equal parts by weight water to sugar) Add this to the reserved horchata base. Whisk well to incorporate. Taste and adjust to your liking. Store in fridge. Serve over ice. COLD BREW JAMAICA YIELD: 6.5 QUARTS 5,000g filtered water 125g hibiscus flowers, rinsed 5g Mexican cinnamon 1.5g star anise 30g orange zest, peeled 30g ginger, peeled and sliced thin 1,600g simple syrup (equal parts by weight water to sugar) In an appropriately sized container, combine the water, hibiscus leaves, cinnamon, star anise, orange zest, and ginger. Stir, cover and place in fridge to steep 24 hours. Strain and discard solids. Stir in the simple syrup. Taste and adjust as needed. Cover and store in fridge. Serve over ice. Hope you enjoy these as much as I did. As always, make them your own! Much love and thank you for the support! #Horchata #AguaFresca #MexicanDrinks