Horchata (cinnamon rice milk) has been a favorite addition to the many Mexican meals I’ve had in the Bay Area. It’s lightly sweet and refreshing. This is a much easier recipe than the traditional method which requires up to 3 hours to make.
Ingredients
- 1 cup water
- ½ cup white sugar
- ¼ teaspoon ground cinnamon
- 2 quarts rice milk
Directions
Step 1
Heat water, sugar, and cinnamon in a saucepan over medium heat. Simmer until sugar is dissolved, whisking occasionally, about 5 minutes. Allow mixture to cool for 10 minutes.
Step 2
Pour rice milk into a large pitcher.
Step 3
Stir sugar water into rice milk. Serve chilled or over ice.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 154 | |
% Daily Value * | |
Total Fat2g | 2% |
Saturated Fat0g | 1% |
Sodium69mg | 3% |
Total Carbohydrate32g | 12% |
Dietary Fiber2g | 6% |
Total Sugars10g | |
Protein3g | |
Calcium13mg | 1% |
Iron0mg | 2% |
Potassium41mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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