Celestial Horchata Mocktail

Allergens

None

Ingredients

• 1 cup long grain rice, rinsed and drained
• 4 cups water, divided
• 1/2 teaspoon ground cinnamon
• 1 vanilla bean, split and scraped
• 3 tablespoons sweetened condensed milk
• 1 cup almond milk
• Ice cubes
• Ground cinnamon, for garnish
• Cinnamon sticks, for garnish

Instructions

1. In a medium saucepan, combine the rinsed and drained long grain rice with 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender and has absorbed all the water.
2. In a small bowl, combine the ground cinnamon and the scraped vanilla bean seeds mix well.
3. Once the rice is cooked, remove it from heat and allow it to cool slightly. Transfer the cooked rice to a blender or food processor, add the cinnamon vanilla mixture, sweetened condensed milk, and almond milk. Blend until smooth and creamy.
4. Strain the horchata mixture through a fine mesh sieve into a large pitcher, pressing the solids to extract as much liquid as possible. Discard the solids.
5. To serve, fill each glass with ice cubes, then pour the celestial horchata over the ice. Garnish each glass with a dash of ground cinnamon and a cinnamon stick.

Chef’s Insight

Allow the rice to cool completely before blending, or it may become mushy.

Notes

Adjust the amount of sweetened condensed milk or cinnamon according to your preference.