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Horchata Creamer

A creamy and dreamy twist for your coffee, made with sweet rice, cinnamon, and vanilla.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 cups
Course: Beverage
Cuisine: Mexican
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup uncooked white rice
  • 4 cups water
  • 1/2 cup milk dairy or non-dairy
  • 1/4 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • Pinch of salt

Equipment

  • Blender
  • Fine mesh strainer or cheesecloth
  • Mixing bowl
  • Storage container

Method
 

  1. Rinse the rice under cold water to remove excess starch.
  2. Combine the rinsed rice with 4 cups of water in a bowl and let it soak for at least 4 hours or overnight.
  3. After soaking, drain and discard the soaking water.
  4. Place the rice back in the blender with 4 cups of fresh water and blend until smooth, about 2-3 minutes.
  5. Pour the blended mixture through a fine mesh strainer or cheesecloth into a bowl.
  6. Stir the milk, sweetened condensed milk, vanilla extract, cinnamon, and a pinch of salt into the strained rice milk.
  7. Taste the creamer and adjust sweetness or cinnamon as desired.
  8. Transfer the horchata creamer into a storage container and refrigerate for at least an hour.
  9. Serve chilled in your coffee, tea, or desserts.

Notes

Make a larger batch and store it in the fridge; it keeps well for up to a week.