Making Mexican horchata, a creamy, refreshing, cinnamon-spiced rice-and-almond milk is usually a labor of love that requires an overnight soak. To make it more quickly, we used almond and rice milks as a shortcut, adding cooked white rice to help thicken and enrich the rice flavor. Chrissy served horchata as a different drink option at one of her tea parties, and John loves splashing it in his morning coffee as an alternative creamer.
Thai these twists on the classic afternoon tea faves—pinkies out!
A twist on Tortilla Española using kettle chips as a delicious shortcut.
A beautifully floral springtime cuppa.