This summer, we're trading iced coffee for something a little sweeter. Creamy, cinnamon-y, and endlessly refreshing, horchata is having a moment, and we're here for it! 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. We were so inspired by the classic flavors of this drink that we couldn't resist putting our own spin on it by infusing Michele’s Breakfast Nook Cinnamon Roll Granola! The warm cinnamon and toastiness of the oats add depth and flavor to this sweet, smooth drink that's perfect for hot afternoons. Whether you're lounging by the pool, hosting friends, or simply looking for a new summer favorite, this recipe deserves a spot in your rotation!
Bonus: Want to make your horchata moment even more Instagram-worthy? Rim your glasses with maple syrup and crushed granola, then garnish with a cinnamon stick and a crispy granola cluster for the ultimate finishing touch.
You can find Breakfast Nook Cinnamon Roll Granola at Target and more retailers nationwide.
Homemade Horchata Recipe with Michele's Breakfast Nook Cinnamon Roll Granola
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:
- Soak 1 cup of rice with 3 cups of water and 1 cinnamon stick overnight (8 hours) in the refrigerator.
- After soaking, add your rice, water, cinnamon stick and ¼ cup of granola to a blender. Pulse till well combined, but not completely smooth.
- Pour the mixture through a fine mesh strainer to get most of the solids out.
- Then using a whisk, combine the strained liquid with ½ cup of agave nectar, almond milk and vanilla.
Serve:
This refreshing horchata recipe is easy to prepare ahead of time and serve chilled over ice for summer gatherings, brunches, or afternoon treats.
Storage:
Your freshly made horchata can last refrigerated for up to 1 week.
