Ingredients for Horchata Iced Cinnamon Milk Punch
- 1/2 cup uncooked white rice
- Cinnamon Sticks
- Soymilk
- Sweetened Condensed Milk
- 1/2 cup granulated sugar (adjust to taste)
- Vanilla Extract
- Ground cinnamon, for garnish
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How to Make Horchata Iced Cinnamon Milk Punch
- Combine 1/2 cup uncooked white rice and 2 broken 3-inch cinnamon sticks in a large bowl.
- Add 12 cups of water and stir gently.
- Let the mixture stand at room temperature for 6-8 hours, or overnight in the refrigerator.
- Carefully pour most of the rice water into a separate container, leaving the settled rice behind.
- Set aside the rice water. Remove the cinnamon sticks and set them aside as well.
- Add 4 cups of milk, 1 (14-ounce) can of sweetened condensed milk, 1/2 cup of sugar (adjust to taste), and 1 teaspoon of vanilla extract to the rice mixture.
- Stir well to combine.
- Carefully transfer the rice mixture to a blender or food processor. Blend in batches until completely smooth.
- Strain the blended mixture through a fine-mesh sieve to remove any remaining rice particles (optional, but recommended for a smoother texture).
- Stir the blended rice mixture into the reserved rice water.
- Return the cinnamon stick pieces to the mixture. Refrigerate for at least 2 hours to chill thoroughly.
- Before serving, remove the cinnamon sticks.
- Shake the mixture vigorously to combine and serve over ice in tall glasses.
- Garnish each glass with a sprinkle of ground cinnamon.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
106g
Fat
9g
Carbs
13g
