1½ cups shredded, unsweetened coconut
1 cup sliced almonds
½ cup Jasmine rice (uncooked)
2 drops Cinnamon Bark Essential Oil
¼ cup honey or sweetener of your choice
Heat 3 cups of the water to almost boiling.
Mix coconut, almonds, and rice in a large bowl (preferably glass.) Pour hot water over the mixture, stir and let cool for about an hour. Cover and refrigerate overnight if possible.
Add the mixture to a blender and blend for 1 minute. Intermittently stop the blender and stir to be sure everything is coming into contact with the blades. Add cinnamon oil, honey and 1 cup of water and blend for another 30 seconds.
Strain half the mixture into a bowl or pitcher by pressing with the back of a spoon through a fine mesh strainer or by squeezing through a cheesecloth. Repeat the straining process with the last half of the mixture. Stir your remaining 1 cup of water into the white liquid you've extracted to finish your horchata.
Serve chilled. It’s delicious over ice or straight up.
I'm working on a use for the strained coconut mixture. Let me know if you have a suggestion.