Ingredients20 m servings 154 cals
- Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
- Pour rice milk into a large pitcher.
- Stir sugar water into rice milk. Serve chilled or over ice.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 154 calories; 1.7 g fat; 32.4 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 69 mg sodium. Full nutrition
ReviewsRead all reviews 15
For an horchata shortcut, this is pretty good. I do like it with more cinnamon but overall this is a great alternative to the traditional horchata.
This recipe is a great alternative to making horchata if you don't have a blender. Next time I would use just a little bit more cinnamon, but aside from that it is most excellent.
This was good. I thought when first made it was too thin and watery tasting. Much better the next day. Just be careful you do not dilute it too much if you serve it with ice cubes.
I would definitely make again but I added a dash of vanilla and a bit more cinnamon. Kids loved it, nothing beats the real thing but this is a close second.
I loved this recipe and it was so quick to repair. added a Thank you posting the recipe. Angela Sibrian
I've never had Horchata before so I can't say I have anything to compare it to, but I made this and my husband and I *loved* it! The only changes I made (to suit our tastes) was I used 1/2 tsp...
This was a super easy recipe and tasted great. The only issue is that you have to keep stirring, including each individual glass you pour, because it settles really quickly and the dregs are pre...