While coconut is not a common ingredient for most beverages, it’s absolutely a critical one if you want to add unique flavor to tropical beverages. From the Piña Colada to coconut rum, there are a plethora of ways in which coconut syrup is used to add unique flavor.
But did you know that there was a time when coconut wasn’t simply a beverage ingredient? While obviously not a medical practice today, there was a time in history when coconut water was used as a universal donor, as it was believed that coconut water was identical to human blood plasma. This practice was limited mostly to wartime, specifically the era of World War II. In some 3rd world countries, coconut water is used as an emergency intravenous fluid, but the medical claims have been soundly parsed.
Fortunately, even if no longer used medically, you can still add unique flavor to your beverages with coconut syrup today. Sometimes it’s easy to think of tropical drinks as citrus-based, but coconut syrup has a deep, savory flavor, rich with cream and the very essence of coconut. If you want to add unique flavor to your beverages, then Amoretti Premium Coconut Cream Syrup is the way to go. Made with the finest ingredients available, you’ll think you’re sipping your beverage in a tropical paradise.
The Horchata de Coco (Coconut-Rice Cooler) Recipe
Yes, we’re nuts for coconuts – and we hope that you are too! Aside from the delicious flavor of coconut water, the coconut shells can be used for decorative purposes and creative crafts. Seriously, the options with this tropical fruit are limitless!
The following recipe yields enough servings for the next tropical party or luau in your backyard. Ingredients include:
- 2 and 2/3rds cup of uncooked rice, pulverized in a grinder
- 1 oz. crumbled cinnamon bark
- 4 cups hot water
- 15 slightly toasted almonds, finely ground
- 13.5 oz. (1 can) coconut milk
- 8 oz. sugar
- 8 oz. chilled water
- 1 lime
- 1 oz. Amoretti Premium Coconut Cream Syrup
- Light rum
The day before you make the drinks, combine the rice, ground cinnamon bark, and hot water in a bowl. Set aside until the following day.
Once the rice and crumbled cinnamon have absorbed the water, add the nuts and coconut milk to the soaked rice. Add to the blender and mix until relatively smooth. Strain and pour into a pitcher.
Next, combine the sugar, cold water, and lime zest into a saucepan until dissolved. Once cooled, pour into the pitcher and add unique flavor by adding the coconut syrup. Refrigerate until cool – enjoy!