horchata recipe

Horchata. I had heard about the drink before, but the first time I investigated how to make it was while listening to the Vampire Weekend song by the same title. If you’ve never heard of it, it is basically it is cinnamon rice milk and originates from Mexico. Making it usually is a tedious affair. Making what is essentially watery rice, using the rice juices and milk and sugar and cinnamon… You get the idea. Thanks to Vegans and the food industry discovering alternative milk products we really don’t have to go through all that trouble for rice milk any more. You can actually find it at most grocery stores. My recipe bypasses all the slaving over a hot stoves (well for an extended period of time anyway) and gets you right to the yummy drinking part a lot faster. The best part is that this drink has so many alternatives. You can make it vegan. Or spiked with rum like the kind I made.  Here is what you will need


 32 oz of unsweetened vanilla Rice Milk. I got mine at Trader Joe’s

 1 cup milk or cream ( You can use almond or soy milk if you wanted to make this vegan)

 2 teaspoons of cinnamon

 1/2 teaspoon of nutmeg (optional)

 1/2 cup brown sugar (You could use white sugar, but I like the molasses taste the brown sugar gives this drink)

 black rum (optional)

In a sauce pan heat up rice milk. As it simmers add cinnamon, nutmeg and brown sugar. This part is important because the sugar needs to dissolve . Once it  has dissolved remove the pan from the heat. Pour mixture through cheese cloth or a fine sieve into in a glass pitcher ( or any container that wont melt if you pour hot liquid into it.) Chill cinnamon rice milk for 1-2 hours. Add milk or cream and stir to blend. Pour over ice and add a shot glass full of rum if you are making the alcoholic version.

-bottoms up!

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