Horchata, a Mexican drink, is traditionally made with a combination of ground rice, nuts, and seeds. In this simple version, rice stands alone to create a creamy and nourishing beverage that is just right for a hot summer day. Because the horchata must rest for at least three hours, get started on this recipe early if you are expecting company.
1 cup long-grain white rice
4 cups water
1 cinnamon stick, broken into pieces
1 cup Homemade Rice Milk or unsweetened store-bought rice milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
⅓ cup granulated sugar
1 In a blender, combine the rice, water, and cinnamon-stick pieces. Blend for about 1 minute, until the rice begins to break up. Let stand at room temperature for at least 3 hours or overnight.
2 Place a wire mesh strainer over a pitcher, and pour the liquid into it. Discard the rice.
3 Add the milk, vanilla, ground cinnamon, and sugar. Stir to combine. Serve over ice.
Variation tip: For an even richer flavor, add 1 tablespoon of unsweetened cocoa powder to the horchata with the ground cinnamon in Step 3.
Per Serving Calories: 123; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 26g; Fiber: 0g; Protein: 1g; Phosphorus: 34mg; Potassium: 78mg; Sodium: 32mg