Pineapple Horchata

pineapple-horchata

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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

 

Ingredients

1 pineapple

5 cups water

1 cup long-grain white rice

1 cinnamon stick

Sugar to taste

Directions

  1. Peel and core the pineapple; reserve the flesh for garnish.
  2. Place rice, cinnamon stick, pineapple peels and core with water in a pot; bring to a boil, then lower heat and simmer for 25 minutes.
  3. Remove cinnamon stick, peel, and core.
  4. Blend in a blender or with an immersion blender.
  5. Strain if you want a smooth texture.
  6. Add sugar and water if needed, for taste and consistency
  7. Garnish with sliced pineapple pieces.