Pineapple Horchata Cocktail at Flynn Barney blog

Pineapple Horchata Cocktail. 2 cinnamon sticks, broken in small pieces. 1 cup long grain white rice, uncooked and rinsed. Garnish it with a big old slice of pineapple and you’ve got a beverage for the. In a pint glass, muddle the fresh pineapple. 2 cups of hot water. Let the sweet pineapple fragrance help you drift away to sunny nicaragua. Created by paul sofsky for the new mexican restaurant el corazon de costa mesa at the triangle in costa mesa, the concoction serves up gooey pineapple chunks in a creamy base of smooth coconut rum,. 3 cups fresh pineapple juice. ¼ cup almond slivers, lightly toasted. 1 anise star, broken in small pieces. ¾ cup long grain rice, uncooked. 1/2 cup sugar, or to taste. 1 tablespoon ground cinnamon, more for garnish. Add the rest of the ingredients (save for the mint) to the glass along with a small amount of crushed ice. You’ll blend pineapple juice and fruit with light rum (not dark) with some coconut cream and ice.

1/2 cup sugar, or to taste. Pineapple horchata is a delicious and refreshing beverage that puts a tropical spin on the traditional mexican rice drink. 2 cups of hot water. 1 anise star, broken in small pieces. 2 cinnamon sticks, broken in small pieces. 1 cup long grain white rice, uncooked and rinsed. ¾ cup long grain rice, uncooked. Add the rest of the ingredients (save for the mint) to the glass along with a small amount of crushed ice. Garnish it with a big old slice of pineapple and you’ve got a beverage for the. ¼ cup almond slivers, lightly toasted.

Horchata Cooking Classy Bloglovin’ Homemade horchata, Horchata recipe, Mexican drinks

Pineapple Horchata Cocktail Created by paul sofsky for the new mexican restaurant el corazon de costa mesa at the triangle in costa mesa, the concoction serves up gooey pineapple chunks in a creamy base of smooth coconut rum,. 1 cinnamon quill, broken into small pieces. Gather your rice and pineapple. 1 cup long grain white rice, uncooked and rinsed. In a pint glass, muddle the fresh pineapple. 2 cinnamon sticks, broken in small pieces. 3 cups fresh pineapple juice. Created by paul sofsky for the new mexican restaurant el corazon de costa mesa at the triangle in costa mesa, the concoction serves up gooey pineapple chunks in a creamy base of smooth coconut rum,. 1/2 cup sugar, or to taste. You’ll blend pineapple juice and fruit with light rum (not dark) with some coconut cream and ice. Pineapple horchata is a delicious and refreshing beverage that puts a tropical spin on the traditional mexican rice drink. Garnish it with a big old slice of pineapple and you’ve got a beverage for the. 1 tablespoon ground cinnamon, more for garnish. 1 anise star, broken in small pieces. ¾ cup long grain rice, uncooked. ¼ cup almond slivers, lightly toasted.