Cinnamon Horchata Milkshake

Cinnamon Horchata Milkshake

Open up our refrigerator and you’ll find just about every kind of milk – whole, 2%, almond, rice and coconut milk. It’s crazy! Everyone has a different preference and for some reason I keep buying them all. My pediatrician gives me a mini lecture every visit because the kids don’t drink much cow’s milk. I’m sure there are a bazillion opinions on this, but I’m lactose intolerant so I fully admit I’m biased. I grew up not drinking cow’s milk (neither of my parents could tolerate it either) and somehow managed to survive. The doctor’s response? “Well, I hope you’ll be okay.” Um, so far so good!

So for now, our fridge is stocked with a million different milk options. Whatever kind you want with your Golden Grahams, we’ve got it. Occasionally we get crazy and combine the milks (mainly because I never know what to do with open cans of coconut milk other than make chocolate smoothies). And guess, what rice milk horchata combined with coconut milk makes a super yummy milkshake!

Cinnamon Horchata Milkshake

Cinnamom Horchata Recipe

Cinnamon Horchata Milkshake

  • 2 cups unsweetened plain rice milk (if you happen to have sweetened rice milk, just add less sugar)
  • 1/2 cup sugar
  • 2 cinnamon sticks
  • 1 tsp almond extract
  • 1 can unsweetened coconut milk

In a saucepan, bring rice milk, sugar, cinnamon sticks and almond extract to simmer over medium. Gently simmer until sugar dissolves, about 5 minutes. Refrigerate 2 hours or up to overnight. Combine chilled rice mixture, coconut milk and ice in blender. Blend until frothy and then pour into glasses and sprinkle with cinnamon. Serve immediately.

Homemade Horchata Milk

Anytime you can call a drink a “milkshake” it’s a hit. What kind of milk do you give your kids?

Stephanie

chases 3 small kids and edits Hello Natural


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