How To Make Mexican Cinnamon Rice Milk

It’s the 324th day of quarantine period in our region and my mind is on food again.

I observed that milk drinks are now following the trend of iced coffee, pearl shakes, bubble teas and cold brew. If you think about it, it’s just milk. It’s an everyday drink so how come will it become a big thing today. That’s when I discovered that some countries have hidden ways of making and drinking milk. And we just found them out now that milk bars are popping up in the country. It all started when Taiwanese brands released their traditional brown sugar milk and we were all in awe. Strawberry milk came up next and we became obsessed with its aesthetic. Spiced milk drinks are not in mainstream yet but they are also offered in coffee shops here. That’s where I learned the beauty of Horchata, a Mexican milk made of rice and cinnamon.

1. Prepare all the ingredients needed.

• 2 grams cinnamon bark
• 1/2 cup uncooked rice
• 4 cups almond milk
• 4 cups water
• 1/2 cup sugar
• 1 teaspoon vanilla

2. Infuse rice and cinnamon bark into two cups of water and let this sit overnight.

3. On the next day, place rice, cinnamon and water into the blender and shake until the rice cinnamon goes crumbly.

4. I filtered this twice, first, using strainer, and second, using paper filter.

5. Add two cups of water, sugar and vanilla into the rice water.

6. Get a glass of ice and fill it with one part rice water and one part almond milk.

7. Your Horchata is now done and ready to be served.