HORCHATA

Horchata image

This cinnamon-vanilla rice drink is a frothy Mexican classic. Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version, stir in a little rum.

Provided by Martha Stewart

Time 1h

Number Of Ingredients 8

Ingredients

4 cups whole milk
1 cinnamon stick
1 can (14 ounces) sweetened condensed milk
1/2 cup rice or almond flour
2 teaspoons pure vanilla extract
1/2 cup dark or light rum (optional)
Ice cubes
Ground cinnamon and cinnamon sticks, for garnish

Steps:

Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.
Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.

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