This delicious horchata goes excellent with Mexican food of course but also with spicy afro Caribbean and Indian food!


  • 1 tin of 400ml – 13.52 fl oz of coconut cream – make sure is not milk but cream-
  • 500ml – 16.90 fl oz of milk you can use soya or another substitute
  • 1 lt – .264 gal of chilled water
  • 180g – 6.34 of caster sugar

 To garnish our horchata you  will need:

  • 60g – 2.11 oz chopped cantaloupe
  • 45 g- 1.58 oz chopped pecans
  • A pinch of ground cinnamon

 You will also need a can opener blender, and a jar to serve.

Some brands sell sweetened coconut cream you might need to use more or even less sugar, but that’s entirely up to you.


  • Begin by opening our tin and pour it all in the blender, add the milk and some of the chilled water.
  • Liquefy this to perfectly incorporate our cream to the milk and water, it won’t take too long.
  • Transfer the mix into the jar, add the remaining water and try it to see how much sugar you will need.
  • Now let’s add the cantaloupe, pecans and cinnamon, give it a good mix and it’s ready be served or chilled for a little while.


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Food researcher, cook and author. Editor of SABOR! This is Mexican Food Magazine and producer of Pass the Chipotle podcast.

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