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My review
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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Ingredients
1 d 45 m servings 228Original recipe yields 16 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.