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This fruit-splashed horchata recipe is creamy and perfectly refreshing over ice. Dan Buettner collected this recipe from Costa Rican centenarians on a recent trip to the Nicoya peninsula to find recipes for Blue Zones Kitchen. This traditional preparation uses both the pineapple peel and pineapple core, which we normally throw away.
While pineapple is common around the world, it can only be grown in tropical climates like in the Nicoya Peninsula. It’s high in vitamin C, promotes healthy digestion, and adds a zingy freshness to this traditional Costa Rican drink.
Yield: 4 servings
Ready in 30 minutes
1 pineapple
5 cups water
1 cup long-grain white rice
1 cinnamon stick
Sugar to taste