My husband and I both love horchata, so imagine my excitement when I found a recipe for oatmeal horchata in a Mexican cookbook I was reading. It was the perfect way to get rid of the rolled oats (we have since converted to steel-cut oats) I have in the pantry.
1 cup rolled oats
4 cups water
1 4-inch Mexican cinnamon stick, broken
Sugar or other natural sweetener, to taste.
Soak the oats and cinnamon in water for a minimum of half an hour. Blend, strain, and sweeten to taste. Serve over ice or well-chilled.
The recipe is insanely easy. I added 2 cinnamon sticks instead of 1, and threw in a dash of cinnamon powder too (I do love my cinnamon). I also soaked the oats for about 2 hours to make sure we get a good creamy taste. For sweetener, I used honey as that was the only sweetener I have in my house currently. I really do need to go stock up my pantry. But yes, I’m excited to try making horchata using rice next and see how different it will taste.