Better Homes & Gardens
This energizing version of the classic Mexican cinnamon and rice-milk drink incorporates instant coffee, for an inspired twist on a latte.
10 hour, 15 mins
Total cook time
- 7 cups boiling water,
- 3 cups uncooked long-grain rice,
- 6 inches stick cinnamon,
- ¾ cup sugar,
- 5 cups vanilla-flavor unsweetened almond milk or rice milk or reduced-fat milk,
- 3 tablespoons instant espresso coffee powder or dark-roast coffee powder,
- Ground cinnamon (optional),
In a large pitcher or bowl, combine boiling water, rice and stick cinnamon. Cover and let stand at room temperature for 6 to 24 hours. Remove stick cinnamon.
Working in batches, in a blender, combine rice mixture and sugar. Cover and blend on high speed until nearly smooth (mixture will still have bits of rice). Line a sieve with cheesecloth and strain mixture into a 4-quart slow cooker. Stir in almond milk (or rice milk or reduced-fat milk) and coffee powder. Cover and cook on Low for 4 hours, whisking once halfway through cooking.
Whisk well before serving. Serve in coffee cups or mugs. If desired, sprinkle each serving with ground cinnamon.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.