Gingerbread Horchata Recipe
molasses, brown sugar, baking spices, rice
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Ingredients
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Horchata Base
Method
Preparation
- 1
Soak the Rice
Rinse the jasmine rice under cold water until the water runs clear. Place the rice in a bowl and cover with water. Let it soak for at least 4 hours or overnight.
- 2
Blend the Mixture
After soaking, drain the rice and place it in a blender with 4 cups of fresh water. Add ground cinnamon, ground ginger, ground nutmeg, and vanilla extract. Blend until smooth.
- 3
Strain the Horchata
Pour the blended mixture through a fine-mesh sieve or cheesecloth into a large pitcher. Press down on the solids to extract as much liquid as possible.
- 4
Sweeten the Horchata
Add molasses, brown sugar, and a pinch of salt to the strained horchata. Stir well until all the sweeteners are fully dissolved.
- 5
Add Milk
Stir in the milk of your choice (dairy or non-dairy) until fully combined.
- 6
Chill and Serve
Refrigerate the gingerbread horchata for at least 30 minutes before serving. Serve over ice and enjoy!
