Almond Milk Horchata
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"This is not your traditional horchata recipe by any means. Our family was craving horchata so I searched this site for recipes but they were all so labor intensive. I was inspired to create an easy version and I think I succeeded. I hope you enjoy it as much as we do! It's like heaven in a glass - so sweet and creamy that it could even be served as a dessert! This is more of a Spanish version with the almond flavoring. K"
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Ingredients4 h 5 m servings 189
Original recipe yields 10 servings (10 cups)
- Mix rice milk, almond milk, and condensed milk together in a gallon jug. Add vanilla and almond extracts and mix again. Pour about 2 cups into a bowl; add cinnamon and whisk well until mostly combined.
- Pour cinnamon mixture back into the jug and stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours; overnight is best. Stir before serving over ice.
- Cook's Notes:
- For those with nut allergies, eliminate the almond milk and almond extract; double the rice milk and vanilla extract.
- This stores well in the refrigerator and gets even better as it sits.
Per Serving: 189 calories; 4.3 33.9 4.4 13 85 Full nutrition