Traditionally, this sweet drink is made by soaking rice (and sometimes blanched almonds, too) overnight in water, then pureeing and straining the mixture. Our shortcut version uses purchased rice milk, and we could barely tell it apart from the real deal in side-by-side tests. A combo of almond and rice milk would also be good.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, bring rice milk, sugar, cinnamon stick and almond extract to a simmer over medium heat. Cook, stirring, until sugar dissolves and mixture is aromatic, about 5 minutes. Serve hot, or let cool and serve over ice.

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Nutrition Facts

170 calories; total fat 3g; saturated fatg; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterolmg; sodium 100mg; potassium 1mg; carbohydrates 36g; fiberg; sugar 23g; protein 1g; trans fatty acidg; vitamin a 500IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folatemcg; vitamin b12 2mcg; calcium 300mg; iron 1mg.

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