Horchata

Ingredients

• Cinnamon

  ground

  2 tsp or 5g

• Cinnamon

  ground

  2g

• Water

  4 cup or 947g

• Almond Milk

  Vanilla, Unsweetend - H-E-B

  2 cup or 480g

• Vanilla extract

  2 tsp or 8g

• Sweetener, Brown with a Hint of Molasses

  Truvia

  3 tsp or 12g

• Ricemilk, Unsweetened

  365 Everyday Value

  4 cup or 400g

• Granulated sugar

  white

  ¼ cup or 50g

Directions

1. To make your own rice milk, to a blender, add 1 1/2 cups of rice, 2 cups of hot water, and 2 Mexican cinnamon sticks. Otherwise, just blend 2 cups of the rice milk with the cinnamon sticks.
2. Blend until the rice milk and cinnamon sticks are roughly ground. Add the remaining water (or rice milk) and blend again.
3. Pour contents into a pitcher or container with a fitted lid and refrigerate overnight or for at least 8 hours.
4. Pour the mixture through a fine mesh strainer or cheesecloth, into a pitcher. Discard the rice if present.
5. Stir in the milk, vanilla, cinnamon, and sugar (to your preference). Chill until ready to serve. Stir well before serving and serve over ice.