Description
This is not your traditional horchata recipe by any means. Our family was craving horchata so I searched this site for recipes but they were all so labor intensive. I was inspired to create an easy version and I think I succeeded. I hope you enjoy it as much as we do! It’s like heaven in a glass – so sweet and creamy that it could even be served as a dessert! This is more of a Spanish version with the almond flavoring. K
Ingredients
- 1 quart unsweetened rice milk
- 1 quart unsweetened almond milk
- 1 (14 ounce) can sweetened condensed milk
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 3 teaspoons ground cinnamon
- 5 cinnamon sticks
- ice
Instructions
- Mix rice milk
- almond milk
- and condensed milk together in a gallon jug. Add vanilla and almond extracts and mix again. Pour about 2 cups into a bowl; add cinnamon and whisk well until mostly combined.
- Pour cinnamon mixture back into the jug and stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours; overnight is best. Stir before serving over ice.
Prep Time: 5 mins
Total Time: 4 hrs 5 mins
Servings: 10