Iced Cinnamon Horchata with Raspberry Whip

Horchata Base

Ingredients:

• 1 cup white rice

• 2 ½ cups water

• 1 cup whole milk (or almond milk for a dairy-free option)

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ⅓ cup sweetened condensed milk (adjust to taste)

• Pinch of salt

Instructions:

1. Soak the rice in water for at least 4 hours or overnight.

2. Blend the soaked rice and its water on high until smooth.

3. Strain through cheesecloth or a fine-mesh strainer to remove solids.

4. Stir in milk, vanilla extract, cinnamon, sweetened condensed milk, and salt.

5. Chill thoroughly before serving.

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Raspberry Whipped Cream

Ingredients:

• 1 cup heavy whipping cream

• 2 tablespoons raspberry purée (fresh or frozen raspberries blended and strained)

• 2 tablespoons powdered sugar

• ¼ teaspoon vanilla extract

Instructions:

1. Whip the cold heavy cream on medium-high speed until soft peaks form.

2. Add the raspberry purée, powdered sugar, and vanilla extract.

3. Continue whipping until medium to stiff peaks form.

4. Chill until ready to use.

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Raspberry Drizzle

Ingredients:

• ½ cup raspberries

• 1 tablespoon granulated sugar

• ½ teaspoon lemon juice

• 1 teaspoon cornstarch mixed with 1 teaspoon water (slurry)

Instructions:

1. In a small saucepan, cook the raspberries, sugar, and lemon juice over medium heat until softened.

2. Mash slightly, then strain to remove seeds.

3. Return the strained liquid to the saucepan, add the cornstarch slurry, and simmer until thickened.

4. Let it cool before use.

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Cinnamon Caramel Drizzle

Ingredients:

• ½ cup brown sugar

• 2 tablespoons unsalted butter

• ¼ cup heavy cream

• ¼ teaspoon ground cinnamon

• Pinch of salt

Instructions:

1. In a small saucepan, melt the brown sugar and butter over medium heat.

2. Stir in the heavy cream, cinnamon, and salt. Simmer for 2–3 minutes until slightly thickened.

3. Remove from heat and allow to cool slightly before using.

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