Horchata (cinnamon rice milk) has been a favorite addition to the many Mexican meals I've had in the Bay Area. It's lightly sweet and refreshing. This is a much easier recipe than the traditional method which requires up to 3 hours to make.
Ingredients
- 1 cup water
- 0.5 cups white sugar
- 0.25 teaspoons ground cinnamon
- 2 quartss rice milk
Instructions
-
1
Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
-
2
Pour rice milk into a large pitcher.
-
3
Stir sugar water into rice milk. Serve chilled or over ice.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Carrot Potato Gratin
This carrot potato gratin is nicely cheesy, and really tasty. You'll love the combination of sweet carrots and potatoes, and it is a pretty, golden-brown gratin.
Jewish Apple Cake II
Yellow cake filled with apples and cinnamon.
Herby Lemon Cucumber Bites
These herb and lemon cucumber bites with cream cheese are bursting with the vibrant flavors of fresh herbs and lemon, perfect for a nice brunch or afternoon tea.