Cinnamon Horchata


4 cups unsweetened rice milk

1/2 cup sugar

2 cinnamon sticks

1 1/2 teaspoons pure almond extract

Ground Cinnamon


In a sauce pan, bring rice milk, sugar, cinnamon sticks and almond extract to simmer over medium. Cook, until sugar dissolves stirring to make sure it does not burn for about 5 minutes. Serve hot or let it cool and serve it over ice with ground cinnamon sprinkled.

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