Cinnamon Cereal Horchata
Horchata is a beloved Mexican drink known for its creamy, cinnamon-kissed flavor. This version takes it up a notch using cinnamon cereal for a deliciously flavorful upgrade. Sip it over ice, mix in espresso for a creamy latte, or add a splash of coffee liqueur for a cocktail. With just a handful of ingredients and a blender, you can create a drink that’s both nostalgic and totally unexpected—like sipping the sweet, cinnamon-infused milk from your cereal bowl, but with a grown-up twist!
What you'll need:
2 cups cinnamon cereal (like Cascadian Farm Organic Cinnamon Crunch, or Cinnamon Toast Crunch)
1 cup uncooked white rice
4 cups water
2 cups milk of choice
1/4 cup pure maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
pinch of salt
Ice for serving
How to make it:
In a large bowl, combine the cinnamon cereal, rice, and 4 cups of water. Cover and let it soak for at least 4 hours with hot water (or overnight with room temp water) to soften and infuse flavor.
Pour the entire contents of the soaked mixture into a blender. Blend on high for a few minutes until smooth and creamy.
Use a fine-mesh strainer or cheesecloth to strain out the solids, pouring into a large pitcher. Discard the pulp.
Stir in the milk, maple syrup, vanilla extract, ground cinnamon, nutmeg, and salt. Mix well.
Pour over ice and serve cold. Garnish with a sprinkle of cinnamon and a few whole cereal pieces on top.
Store in the fridge for up to one week.
Variations:
Make it boozy by adding a shot of spiced rum or coffee liqueur.
Add a shot of espresso to make a horchata latte.
Serve it in a cereal-rimmed glass: Dip the rim in maple syrup, then crushed cinnamon cereal for extra crunch.
Turn it into a frozen treat by blending with ice for a horchata frappé.