Ingredients for - Rachel's Coconut Horchata
1.
Skim milk, divided 8 ½ cups
How to cook deliciously - Rachel's Coconut Horchata
1 . Stage
Blend 2 cups skim milk, rice, and cinnamon sticks in a blender on low speed until rice and cinnamon are slightly chopped. Increase speed to high and blend until rice is very small and cinnamon sticks are crushed, 2 to 3 minutes. Pour rice mixture into a sealable container and cover tightly. Refrigerate for 24 hours.
2 . Stage
Strain rice mixture through a fine sieve into a bowl. Discard rice and cinnamon sticks. Stir remaining 6 1/2 cups milk, coconut milk, sugar, and vanilla extract into rice mixture until sugar is dissolved. Refrigerate until chilled.
Recipe information
Cooking:
15 min.
Servings per container:
16
Huggie Bear Brownies
Preheat oven to 350 degrees F (175 degrees C).Grease a...
Basic Eggless Chocolate Cake
Preheat oven to 350 degrees F (175 degrees C). Sift fl...
Cucumber Nut Bread
Preheat oven to 325 degrees F (165 degrees C). Spray 2...
Smushed Apples and Sweet Potatoes
Place the sweet potato in a medium saucepan and fill w...
Grandma Knobel's Crepes
Sift flour, sugar, and salt into a large bowl. Add mil...
Beef, Mushroom, and Guinness Pie
Heat 2 tablespoons of olive oil in a large pot over me...
Gourmet Sweet Potato Classic
Preheat the oven to 350 degrees F (175 degrees C). Pla...
Nutella Bread Pudding
Preheat the oven to 350 degrees F (175 degrees C). But...
Deluxe Blackberry Pie
Puree two cups of the blackberries in a blender until...
Blueberry Bars
Preheat oven to 350 degrees F (175 degrees C). Grease...
Grilled Tamarind and Orange Glazed Chicken
Make the chicken: Whisk oil, herbes de Provence, garli...
Pastry Cream for Pies
In a small saucepan, Heat milk to boiling point and re...