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Horchata
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 1 hour
Source:
| This cinnamon-vanilla rice drink is a frothy Mexican classic. Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version, stir in a little rum. Yield Ingredients | |
| 4 cups | whole milk |
| 1 | cinnamon stick |
| 1 can (14 ounces) | sweetened condensed milk |
| 1/2 cup | rice or almond flour, (bobsredmill.com) |
| 2 teaspoons | pure vanilla extract |
| 1/2 cup | dark or light rum, (optional) |
Ice cubes
Garnish: ground cinnamon and cinnamon sticks
Directions
Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.
Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.
Cook's Note
Strained horchata can be refrigerated for up to 3 days.
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