Horchata
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Nonfat milk |
| 2 | quarts | Water |
| 4 | Cinnamon sticks | |
| ¼ | cup | Rice flour or |
| ⅓ | cup | Raw white rice crushed to a |
| Powder in blender | ||
| ¾ | cup | Sugar |
| 1 | tablespoon | Vanilla extract |
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.
Yield: 3 quarts
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