Recipe courtesy of Mary Sue Milliken and Susan Feniger

Horchata

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  • Level: Easy
  • Yield: 3 quarts
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.

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