Horchata (Ingrid Hoffmann) |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
1 cup uncooked long grain white rice |
1 quart warm water |
1/2 cup whole milk |
2 teaspoons pure vanilla extract |
1/2 teaspoon almond extract |
1/2 teaspoon ground cinnamon |
1/4 cup sugar |
whole cinnamon sticks, optional, for serving |
Directions:
1. In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight.
2. Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids.
3. Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers.
|
|