Cinnamon Roll Granola Horchata

Two glasses of freshly made horchata, with a garnish of Cinnamon Roll Granola

Have you tried horchata? This beloved cold, sweetened beverage has deep roots in Latin America and is traditionally made from ground rice or almonds, often flavored with cinnamon or vanilla. Inspired by the classic flavors of this refreshing drink, we infused it with Michele’s Breakfast Nook Cinnamon Roll Granola! The warm cinnamon and toastiness of the oats add depth and flavor to this sweet, smooth drink—proof that breakfast flavors can show up in delicious new ways beyond the bowl.

 

Makes 4 glasses

Ingredients:

¼ cup Michele's Breakfast Nook Cinnamon Roll Granola

3 cups almond milk

3 cups water

1 cup basmati rice

1 cinnamon stick

½ cup agave nectar

1 tsp vanilla extract

Directions:

  1. Soak 1 cup of rice with 3 cups of water and 1 cinnamon stick overnight (8 hours) in the refrigerator.
  2. After soaking, add your rice, water, cinnamon stick and ¼ cup of granola to a blender. Pulse till well combined, but not completely smooth.
  3. Pour the mixture through a fine mesh strainer to get most of the solids out.
  4. Then using a whisk, combine the strained liquid with ½ cup of agave nectar, almond milk and vanilla.
  5. Serve chilled over ice.

Storage:

Your freshly made horchata can last refrigerated for up to 1 week.

      

Back to blog