Horchata Syrup

Ingredients:

• 1 cup Simple Earth Long-Grain White Rice
• 2 tsp. Marcum Ground Cinnamon
• 3 cups Water, divided
• 1 cup Ginger Evans Granulated Sugar
• 1 tsp. Ginger Evans Vanilla Extract
• 1/8 tsp. Marcum Salt

Directions:

1. Combine rice, ground cinnamon, and 2 cups water in a blender.
2. Pulse 4 to 5 times until rice is coarsely broken.
3. Transfer mixture to a container, cover, and refrigerate 4 hours.
4. Pour mixture into a medium saucepan and add remaining 1 cup water.
5. Bring mixture to a gentle simmer over medium heat.
6. Cook 10 minutes, stirring occasionally.
7. Strain mixture through a fine-mesh strainer lined with cheesecloth into a clean saucepan.
8. Add sugar and salt to strained liquid and cook over medium heat, stirring until sugar dissolves completely, about 5 minutes.
9. Remove from heat and stir in vanilla extract.
10. Cool completely and transfer syrup to an airtight container. Refrigerate until ready to use.

Recipe tips:

• Add 1 to 2 Tbsp. syrup to hot coffee, iced coffee, cold brew, or lattes.
• Sprinkle drinks with ground cinnamon for additional horchata flavor.
• Store refrigerated syrup for up to 2 weeks and shake before each use.