Ingredients:

  • 1/2 cup unsweetened rice milk
  • 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp cinnamon extract
  • 1 1/2 cups heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1 pinch ground cinnamon

Instructions:

  1. In a small bowl, whisk together the rice milk, sweetened condensed milk, vanilla extract, ground cinnamon, and cinnamon extract until the mixture is a uniform, pale tan color.
  2. Pour the cold heavy whipping cream and powdered sugar into a chilled mixing bowl. Beat on medium-high speed until stiff peaks form.
  3. Gently pour the horchata base over the whipped cream. Using a rubber spatula, use a cut and fold motion until no white streaks remain.
  4. Spoon the mousse evenly into ramekins, smooth the tops, and refrigerate for at least 4 hours.