Description
Ultra rich and made the traditional way, this chocolate horchata will have you wishing you were south of the border!
Ingredients
Units
Scale
Instructions
- If preparing Rice Milk from scratch, see below. If using store bought rice milk, please move to step 2. Place uncooked rice and water in a blender and blend until rice begins to break up, approximately 2 minutes. Pour water and rice in a pitcher and let stand for at least 4 hours.
- While the rice is steeping in water, place the milk, cream and coconut milk into a saucepan.
- Bring to a simmer and continue to stir. Once simmering, remove from the heat.
- Stir chopped chocolate into the hot milk mixture until thoroughly melted and mixed in.
- Stir in the sugar, vanilla and cinnamon.
- When the rice/water is done steeping, pour through a fine strainer/sieve to remove the rice. Discard the rice.
- In the blender, mix together the chocolate milk mixture and the rice mixture. Do this in smaller pours to make sure you do not overflow your blender.
- Pour the complete mixture into a large pitcher and place in the fridge to chill completely.
- Serve in chilled glasses. Dust with additional cinnamon for garnish.
Notes
*Substitute prepared store bought rice milk for first two ingredients*
Mildly adapted from Mezzo’s Chocolate Horchata from Salt Lake City Chef’s Table Cookbook, from Becky and Josh Rosenthal