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Rice Base
2 cinnamon sticks
1 cup jasmine rice
2 cups filtered water
Horchata
¾ cup whole milk
¾ cup condensed milk
¾ teaspoon vanilla syrup
¼ cup water
Garnish
Dollop whipped cream
Pinch of ground cinnamon
1 Mexican cinnamon galleta (cookie)
For rice base:
Combine cinnamon sticks, jasmine rice, and water in container and cover with lid.
Allow to sit, in the refrigerator, overnight or for a minimum of 8 hours to ensure cinnamon sticks and rice are softened.
Blend and strain through cheesecloth and set aside.
For Horchata:
Combine whole milk and condensed milk in large container and stir in rice base. Add vanilla syrup; stir.
Add ice to serving cup and pour Horchata over ice.
Garnish with whipped cream and sprinkle cinnamon on top.