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.
1 ½ cups unsweetened almond milk
1 ½ cups unsweetened rice milk
½ teaspoon vanilla extract
½ teaspoon ground cinnamon, plus more for dusting
¼ cup sugar
¼ cup cooked white rice
2 tablespoons Cravings' Maple Cinnamon Doughnuts seasoning, for rimming the glass (optional)
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