Rating: 4.5 stars
20 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Horchata (cinnamon rice milk) has been a favorite addition to the many Mexican meals I've had in the Bay Area. It's lightly sweet and refreshing. This is a much easier recipe than the traditional method which requires up to 3 hours to make.

Recipe Summary

cook:
5 mins
additional:
10 mins
total:
20 mins
prep:
5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pour rice milk into a large pitcher.

  • Stir sugar water into rice milk. Serve chilled or over ice.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

154 calories; protein 2.5g; carbohydrates 32.4g; fat 1.7g; sodium 69.3mg. Full Nutrition
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