Buko Horchata with Mango-Melon Cold Foam

When traditional Mexican horchata ingredients like rice and cinnamon are combined with Filipino ingredients like young coconut meat and coconut milk, the result is a rich, fluffy beverage that celebrates both backgrounds. Topped with a sweet mango-melon cold foam, every sip is a thoughtful marriage of culture and flavour. 

Ingredients

Procedure

Buko Horchata

1. Crack coconut and transfer juice to glass measuring cup. If needed, add enough coconut water to make 1 cup of juice. In saucepan on medium heat, bring coconut juice to simmer. Meanwhile, use a spatula or long spoon to scrape fresh coconut meat from husk.
2. Place rice and cinnamon sticks in heat-proof container. Pour hot coconut juice over rice. Cover and soak 4 to 8 hours. Do not drain.
3. Transfer rice mixture, including cinnamon sticks and soaking liquid, to blender. Blend on high speed until smooth; this may take up to 5 minutes. Strain mixture through a fine mesh sieve lined with cheesecloth. Rinse blender container and return strained rice mixture to container.
4. Whisk coconut cream to belnd. Add 1 cup (250 ml) of the coconut cream, reserved coconut meat, remaining 1 1/2 cups (375ml) coconut water, vanilla and 2 tablespoons (30 ml) of the simple syrup to blender.Blend on high until smooth. Hold refrigerated for service.

Mango Melon Cold Foam

1. For the Mango-Melon Cold Foam, place remaining coconut cream (about 1/2 cup/125ml), 6 tablespoons (90 ml) heavy cream, mango, cantaloupe and coconut extract in clean blender container. Cover and process on high speed until thick and foamy.

Service

1. To serve, portion Buko Horchata into ice-filled glasses. Top with Mango-Melon Cold Foam and garnish with ground cinnamon, a cinnamon stick and shredded coconut, if desired.