Horchata

Martha Stewart Living, May 2011

This cinnamon-vanilla rice drink is a frothy Mexican classic. Rice flour offers a nice shortcut, eliminating the customary need to soak grains of rice overnight and grind them. Condensed milk gives the blend sweetness. For a spiked version, stir in a little rum.

• 4 cups whole milk
• 1 cinnamon stick
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup rice or almond flour (bobsredmill.com)
• 2 teaspoons pure vanilla extract
• 1/2 cup dark or light rum (optional)
• Ice cubes
• Garnish: ground cinnamon and cinnamon sticks

Directions

1. Bring whole milk and cinnamon stick to a simmer in a medium saucepan over medium heat. Remove from heat, and transfer to a bowl. Whisk in condensed milk, flour, and vanilla. Refrigerate for at least 30 minutes.

2. Strain mixture through a fine sieve, and stir in rum if using. Divide among 4 ice-filled glasses. Garnish with ground cinnamon and cinnamon sticks.

Cook's Note

Strained horchata can be refrigerated for up to 3 days.