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.
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