I took Serena's advice and added more rice and changed up the recipe a little. I used Jasmati rice, which gave the horchata a slightly floral hint in the undertones, plus I put in ground cinnamon instead of the cinnamon sticks. Throughout the time it sat out at room temperature, I would periodically pulse the blender and mix everything back up again. When it was done, I put it through a Greek yogurt strainer, which got out quite a bit of the excess cinnamon so it wasn't so sludgy on the bottom. I also used extra vanilla (probably 2 or 3 tablespoons) and more milk. Next time I'm going to try cardamom in the mix to see what that does. :)
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I took Serena's advice and added more rice and changed up the recipe a little. I used Jasmati...