I was introduced to horchata by my good friend Tracy, shortly after we moved to California, and I instantly fell in love with this Mexican rice drink and its delicious almond-cinnamon flavor! The Munchkin and I made this version together, and as you can see, she couldn't wait to get her hands on a big cold glass of it!

Serves 4

1 cup uncooked white long-grain rice
1/2 cup almonds
3 cups water
1 cinnamon stick
1/3 cup sugar
1 teaspoon vanilla
1/2 cup almond milk (cow or soy milk will also work)

1. Place the rice, almonds, cinnamon stick and water in a blender and blend on high for 2 minutes until the rice just begins to break up.
2. Let the mixture sit covered in the refrigerator for at least an hour or up to 24 hours.
3. Strain the liquid through a very fine mesh strainer or several layers of cheesecloth into a pitcher.
4. Stir the milk, vanilla, cinnamon, and sugar into the strained rice water.
5. Chill, stir, and serve the horchata over ice with cinnamon sticks as stirrers.

*If you like this recipe- try my horchata cupcakes!*

1 comment:

  1. I kid you not... last week, I was looking for a horchata recipe online and I thought to myself "I bet Shannon has one on her blog!" Alas, there was not. So, in conclusion, your timing is impeccable and your recipes are delicious : )



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