Rice-And-Cinnamon Cooler

(from Lucianolinda’s recipe box)

Adapted from the Spanish and Mexican horchata.

Source: Woman's Day mag.

Categories: beverages

Ingredients

  • 1 (3-inch) cinnamon stick
  • 2 (32 oz.) container rice milk
  • 3 cups 2% reduced-fat milk
  • 1 cup sugar
  • Cinnamon sticks (optional)

Directions

  1. Break 1 cinnamon stick into small pieces. Cook in a small skillet over high heat 6 minutes or until lightly browned.
  2. Process cinnamon pieces, rice milk, and 3 cups milk, in batches, in a blender or food processor until smooth. Pour mixture through a fine wire-mesh strainer into a saucepan, discarding cinnamon pieces.
  3. Stir in sugar, and cook over low heat, stirring occasionally, 5 minutes or until sugar dissolves. Chill 2 to 4 hours. Serve over crushed ice with cinnamon sticks, if desired.

  4. makes 2 1/2 quarts

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