Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Horchata
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- Level: Easy
- Yield: 3 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 38
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 20 mg
- Level: Easy
- Yield: 3 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 38
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 20 mg
Ingredients
Directions
- Pour the milk into a wide skillet and bring to a boil. Reduce to a simmer and cook, stirring frequently, until reduced by half, 2030 minutes. Strain into a large saucepan and add the water and cinnamon sticks.
- Bring to a boil, reduce to a simmer and cook 5 minutes. Remove from the heat and let sit 15 minutes. Remove the cinnamon sticks and reserve.
- Combine the rice flour, sugar and vanilla in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate at least 4 hours. Then pour the liquid into a pitcher, discarding the sediment that has settled on the bottom of the bowl. Serve cold over ice, with cinnamon sticks as stirrers.
