Horchata Colada

The love child of horchata (the creamy Mexican rice drink) and a piña colada, this drink is fine with or without rum, so kiddos can have a fun drink, too.
Publish date:
horchata colada drink

Recipe by Janet Taylor McCracken

Start to Finish: 10 minutes (plus 4 hours for soaking)

Servings: 8


  • 3/4 cup brown rice

  • 2 large pitted Medjool dates, torn in half

  • 2 cinnamon sticks (3 inches each), broken into a few pieces

  • 1/2 pineapple—peeled, cored, and chopped (about 2 cups); plus 2 thin unpeeled slices, each cut into 4 wedges, then cored, for garnish

  • 1 cup canned unsweetened coconut milk (stir well before measuring)

  • 1/4 cup sugar

  • Ice

  • 8 oz. rum (optional)

  • Cocktail umbrellas (optional, but encouraged)


1. In a blender, blend the rice, dates, cinnamon sticks, a pinch of salt, and 4 cups water until the rice is coarsely chopped, about 1 minute. Let soak at room temperature for 4 hours or refrigerate overnight.

2. Return the blender to the base. Puree the rice milk until smooth, about 1 minute; using a fine-mesh strainer, strain into a large bowl. Rinse out the blender. Return the rice milk to the blender. Add the chopped pineapple, coconut milk, and sugar. Blend until the drink is smooth, about 1 minute.

3. Divide the drink among 8 glasses filled with ice. Stir 1 oz. rum into each glass (if using). Garnish with pineapple wedges and cocktail umbrellas (if using).