Death & Co House Horchata


1 c
almond flour
1 c
shredded coconut
2 c
rice milk
1 c
almond milk
1 c
coconut water
14 c
light brown sugar
2 tbsp
cinnamon syrup


  1. Lightly toast 1 cup almond flour and 1 cup shredded, unsweetened coconut in a dry, heavy skillet
  2. In a bowl, combine 2 cups rice milk, 1 cup almond milk, 1 cup coconut water, 1/4 cup light brown sugar, 2 tablespoons of cinnamon syrup and the toasted almond flour and shredded coconut and stir well
  3. Transfer to a blender (in batches if necessary) and blend on high for about 45 seconds
  4. Strain through a fine-mesh sieve, pressing the solids to extract as much liquid as possible
  5. Store in refrigerator for up to 3 days

Cocktails with Death & Co House Horchata