This Easy Horchata recipe made with brown rice, milk of choice, sugar, and cinnamon served over ice, makes a delightfully refreshing drink for hot summer days. Easy to make dairy-free!
Prep Time: 10 minutesmins
Cook Time: 0 minutesmins
Soak Time: 8 hourshrs
Total Time: 8 hourshrs10 minutesmins
Yield: 5servings
Course: Breakfast, Brunch, Drinks
Cuisine: Mexican
Equipment
blneder
Ingredients
1cuprinsed brown rice(I used short grain brown rice)
4cupswater
2cinnamon sticks
1cupmilk of your choice(I used skim milk)
1/3cupraw sugar(agave, or sweetener of your choice)
1teaspoondark vanilla extract
1/2teaspoonground cinnamon( plus more to topping)
Instructions
Soak the rice overnight or at least 8 hours in water with cinnamon sticks.
The next day discard cinnamon sticks and blend the rice and water in your blender at the highest speed for about 5 minutes.
Pass through a fine mesh sieve about two times to catch all the gritty bits. (A stocking works great) Discard the remaining rice pulp.
Pour into a pitcher, add skim milk, sugar, ground cinnamon and vanilla and mix well by stirring. Refrigerate until ready to serve.
To serve fill a glass with ice, pour horchata into a glass and sprinkle a little cinnamon on each serving just before drinking.