Rachel's Coconut Horchata recipe
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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
Nutrition Info
- 227.9 caloriescarbohydrate: 41.7 gcholesterol: 2.6 mgfat: 3.6 gfiber: 0.5 gprotein: 6.4 gsaturatedFat: 2.1 gservingSize: -sodium: 60 mgsugar: 22.2 gtransFat: : -unsaturatedFat: : -
Directions Rachel's Coconut Horchata
Directions
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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.