Cinnamon Rice Milk

Cinnamon Rice Milk, Cranberry Ginger Fizzes, and Passion Fruit Sparklers
Annie Schlecter

 

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Serves 6 to 8
preparation
5
minutes
cooking
125
minutes

Ingredients

2
32-ounce containers unflavored rice milk
1/4
cup
granulated sugar
1/2
teaspoon
ground cinnamon
2
tablespoons
dark rum
Cinnamon sticks

Directions

  1. In a saucepan, over low heat, warm the rice milk and sugar, stirring often, until the sugar dissolves.
  2. Remove from heat. Stir in the ground cinnamon and rum; let cool.
  3. Cover and refrigerate for at least 2 hours and up to 24 hours.
  4. Pour into flutes. Garnish with a cinnamon stick.
September 2006

Nutritional Information

  • Per Serving
  • Calories 195
  • Fat 2.5 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 111 mg
  • Protein 1 g
  • Carbohydrate 39 g
  • Sugar 22 g
  • Fiber 0 g
  • Iron 0 mg
  • Calcium 27 mg
What does this mean? See Nutrition 101.

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