Cinnamon Horchata with Espresso

Cinnamon Horchata with Espresso

Prep Time 15 min
Cook Time N/A
Servings 6
Difficulty Easy

Ingredients

  • 2 1/2 cups boiling water
  • 1 cup uncooked long-grain white rice
  • 1 (3-inch) cinnamon stick
  • 1 1/2 cups warm water
  • 4 tsps. Medaglia D'Oro Instant Espresso Coffee Powder
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 tsp. vanilla extract

Directions

  • Step 1

    COMBINE boiling water, rice and cinnamon stick in medium bowl. Cover; let stand at room temperature 24 hours.

  • Step 2

    POUR rice mixture into blender container. Cover and process 3 minutes or until almost smooth. Strain mixture through a fine sieve.

  • Step 3

    POUR liquid into a large pitcher. Stir together warm water and espresso granules; add to pitcher. Stir in sweetened condensed milk and vanilla. Cover and chill. Serve over ice.

  • Step 4

    You can substitute 1 1/2 cups strong brewed Folgers Classic Roast Coffee for the 1 1/2 cups warm water and 4 teaspoons espresso coffee powder, if desired.

Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.

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