a quick and easy to create creamy iced horchata. Over ice, serve cold.
| Prep Time: | 15 mins |
| Additional Time: | 1 day 30 mins |
| Total Time: | 1 day 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 8 ½ cups skim milk, divided
- 2 cups uncooked white rice
- 2 cinnamon sticks
- 2 ½ cups light coconut milk
- 1 ¼ cups white sugar
- 1 tablespoon pure vanilla extract
Instructions
- 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.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 60 mg |
| Sugars | 22 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty and fairly easy to make! Loved it!