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
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