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Here is a Mexican treat which is similar to the cinnamon and cream recipe which I posted on Monday. It is blended with homemade rice milk, milk, cinnamon, and vanilla. It is sweet, and refreshing, and great in the summer weather.


  • Uncooked While Rice 1 cup
  • Almonds handful
  • Water 750 ml
  • Milk 300 ml
  • Vanilla Essence 1 1/2 tsp
  • Ground Cinnamon 1/2 tsp plus garnish
  • Stevia 2 rounded Tbs (or to taste)
  • Ice


Pour the rice, almonds, and water into a blender and blitz until rice just begins to break up. Let set at room temperature for about 3 hours. Strain out the nut pieces and rice solids, and mix the liquid with the cinnamon, sweetener, vanilla, and milk.  Place in a closed container and chill.  Serve in glasses over ice, and sprinkle cinnamon on top.


One thought on “Horchata

  1. Pingback: Chilled Cocoa Horchata | Padre's Ramblings

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