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Easy Horchata with rice and cinnamon


Add rice, coconut milk and cinnamon sticks to a medium pot and bring to a slow boil. Cover and let boil for about 45 min. When mixture is thick remove it from the heat and let cool to room temperature.

Remove the cinnamon sticks and add the mixture to a blender with the ground cinnamon, almond milk, vanilla and maple syrup. Blend well for 3 minutes until horchata is very smooth and creamy.

Now strain the horchata through a sieve and chill in the refrigerator. Serve over ice with a dash of cinnamon on top.

Rapunzel Products

1906210 Coconut milk
405230 Long grain rice white
1400025 Maple syrup grade A
1460370 Bourbon vanilla powder, HAND IN HAND

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