A summery take on a popular Spanish and Mexican rice-based drink. Source: EatingWell Magazine, Summer 2004

EatingWell Test Kitchen
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Ingredients

Directions

  • Blend rice milk, ice cream and 1/4 teaspoon cinnamon in a blender for 30 seconds, or until creamy. Sprinkle with more cinnamon.

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Nutrition Facts

226 calories; 7.3 g total fat; 138 mg sodium. 39.8 g carbohydrates; 0.5 g protein; Full Nutrition