Cinnamon Horchata with Espresso
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2 1/2 cups boiling water
1 cup uncooked long-grain white rice
1 (3-inch) cinnamon stick
1 1/2 cups warm water
4 teaspoons Medaglia D'Oro Instant Espresso Coffee Powder
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 teaspoon vanilla extract
COMBINE boiling water, rice and cinnamon stick in medium bowl. Cover; let stand at room temperature 24 hours.
POUR rice mixture into blender container. Cover and process 3 minutes or until almost smooth. Strain mixture through a fine sieve.
POUR liquid into a large pitcher. Stir together warm water and espresso granules; add to pitcher. Stir in sweetened condensed milk and vanilla. Cover and chill. Serve over ice.
You can substitute 1 1/2 cups strong brewed Folgers Classic Roast Coffee for the 1 1/2 cups warm water and 4 teaspoons espresso coffee powder, if desired.