A few weeks ago, I happened upon a new blog which sucked me in immediately with what might be the best everyday drink recipe known to man: the Cinnamon Horchata Milkshake. Oh ho ho… you thought simple HORCHATA was delicious? You didn’t even know how good it could be!
I made two slight tweaks from the original recipe for my version. First, I swapped out the almond extract for vanilla extract (something about the combo of almond and cinnamon always makes me feel as though I’m drinking sad, non-alcoholic rum). And then I added cinnamon to the mixture instead of simply letting it infuse with the cinnamon sticks, probably two teaspoons or so. That’s it! It’s easy, delicious and a perfect treat.
Cinnamon Horchata Milkshake
via Henry Happened
- 2 cups unsweetened plain rice milk
- 1/2 cup sugar
- 2 cinnamon sticks
- 1 tsp vanilla (or almond) extract
- 1 can unsweetened coconut milk
- powdered cinnamon, if you like (about two teaspoons)
In a saucepan, bring rice milk, sugar, cinnamon sticks, vanilla (almond) extract and powdered cinnamon to simmer over medium. Gently simmer until sugar dissolves, about 5 minutes. Pour into a jar or pitcher and refrigerate 2 hours or up to overnight.
Combine chilled rice mixture, coconut milk and ice in blender. Blend until frothy.
Pour into glasses and sprinkle with cinnamon. Serve immediately.
