Recipe Details
Ingredients
-
1quartunsweetened rice milk
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1quartunsweetened almond milk
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1(14 ounce) cansweetened condensed milk
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½teaspoonvanilla extract
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½teaspoonalmond extract
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3teaspoonsground cinnamon
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5cinnamon sticks
-
ice
Cooking Directions
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Stir together rice milk, almond milk, and condensed milk in a gallon jug. Mix in vanilla and almond extracts. Pour about 2 cups into a bowl; whisk in cinnamon until mostly combined.
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Pour cinnamon mixture back into the jug; stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours to overnight.
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Stir horchata before serving over ice.
Tips
You can eliminate the almond milk and almond extract and double the rice milk and vanilla extract for those with nut allergies.
The horchata stores well in the refrigerator and gets even better as it sits.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories189 | |
% Daily Value * | |
Total Fat 4g |
6% |
Saturated Fat 2g |
12% |
Cholesterol 13mg |
4% |
Sodium 85mg |
4% |
Total Carbohydrate 34g |
12% |
Dietary Fiber 2g |
6% |
Total Sugars 21g |
|
Protein 4g |
|
Vitamin C 1mg |
6% |
Calcium 135mg |
10% |
Iron 0mg |
2% |
Potassium 173mg |
4% |
* 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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