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When I was pregnant with The Little, I went through a phase when I craved Horchata like a, well, pregnant woman. At the time, I made it using raw milk and would drink a pint every day and then it started giving me crazy heartburn and I moved on to another food obsession.

Yesterday, during our Mother’s Day brunch, I was staring at the Little with a little bit of awe from what my body was able to help create and I remembered my Horchata binge drinking days and thought it was time to have another glass. This Paleo Horchata recipe is so simple! I even drink it hot out of the pan.

Yield: 2 Paleo Horchata Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Print Ingredients 1/2 cup of coconut shreds

1/2 teaspoon ground cinnamon power

1/8 teaspoon sea salt

1/2 teaspoon B grade maple syrup, optional

2 cups of boiling water Instructions In your blender, add the coconut shreds, cinnamon powder, salt and maple syrup. Lastly add in your boiling water and blend for 1 minutes (in Blendtec on the soup setting) or 3 -4 minutes in a normal blender. Strain with a nut milk bag or fine strainer. Set in fridge to cool. You may notice that some fat gels at the top and you will want to remove this (use it in another dish). This is awesome over ice. Enjoy!

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