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Rachel's Coconut Horchata

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Rachel Michelle

"A creamy ice cold horchata that is simple to make. Serve chilled over ice."
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1 d 45 m servings 228 cals
Original recipe yields 16 servings

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  • Prep

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  1. Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours.
  2. Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.

Nutrition Facts

Per Serving: 228 calories; 3.6 g fat; 41.7 g carbohydrates; 6.4 g protein; 3 mg cholesterol; 60 mg sodium. Full nutrition

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