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
- 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.