Prepare a drink with an incredible flavour within a few minutes using a couple of your pantry staples. I recommend serving it thoroughly chilled.

In Coffee Man, Cinnamon Girl: The Cookbook, I feature a recipe for rice milk with pineapple that requires making the rice milk from scratch. Here, I’ll permit myself a shortcut and use store-bought rice milk. You can also opt for almond, oat, or soy milk. The resulting taste is slightly sweet, with hints of cinnamon, lemon, and basil.

It’s great as a summertime refreshment or as a special Christmas treat.


Rice Milk with Cinnamon, Lemon Zest, and Basil

Ingredients

1 litre
Preparation 5 min. + marinating

1 litre rice milk
zest of 1 organic lemon
5 cm piece of cinnamon (Ceylon works best)
4-5 large leaves of fresh basil

Method

Bring the milk to boil with the cinnamon.

Add the lemon zest, grated with a special grater to make long, wispy strips (which will be easier to scoop out later), along with the basil, and remove from the heat.

Let everything cool. Place in the fridge and let sit for 24 hours. Drain the next day to remove the cinnamon, lemon zest, and basil leaves.

Pour the chilled rice milk into mugs and serve garnished with a basil leaf or cinnamon stick.