Cantaloupe Seeds Horchata

1. 1

   Preheat oven to 150u00b0C or 300u00b0F.

2. 2

   Cut the melon in half then scoop out the seeds, remove the membranes, put the seeds on a baking tray and let the seeds dry. (I put them in the oven at 150u00b0C/300u00b0F for 10 minutes, to let them dry without toasting.) Peel the melon. For this recipe you need only 1/4 of the melon. Use the rest of the melon for something else. You need all the melon seeds for this recipe.

3. 3

   Put the rice into a colander and wash it well. Pour the rice, the melon seeds and half the water into the bowl of a blender. Blend until the rice begins to break up. Scrape the sides of the bowl to loosen the seeds and the pieces of rice. When well blended, add the melon, evaporated milk, sugar, vanilla and cinnamon. Blend until well mixed.

4. 4

   Strain the mixture into a pitcher. Add remaining water. Refrigerate until ready to serve.

5. 5

   When ready to serve, stir well. You can add ice and ground cinnamon on top of each glass.

6. 6

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.