Mexican Horchata

Horchata (4)Happy Day of the Dead/Dia de los Muertos! The holiday, a traditional Mexican festival honoring ancestors and children’s spirts, starts tomorrow and runs through November 2. You can celebrate the holiday and teach your child a bit about international cuisine with this hands-on recipe. This suggestion from High Five magazine was a fun way to introduce my son (normally an almond milk drinker) to rice milk.

Have your child help scoop 3/4 cup uncooked white rice into 4 cups water; let soak overnight.

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The next day, transfer the rice mixture to a blender, along with 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon vanilla extract, 1/2 teaspoon salt, 1 cup + 2 tablespoons rice milk, and 1/2 cup sugar.

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Adults, run the blender and process until very smooth. Travis preferred to step away for this step, as it was loud!

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Strain the mixture through a fine-mesh sieve into a pitcher. Stir well before serving.

Here is my very happy horchata taste-tester! After a few sips, he decided he is sick of milk, so “from now on let’s have horchata.”

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