Horchata Milk Shake

Horchata is a sweet, milky iced drink that’s popular throughout Latin America. Mexicans make it predominately with rice and chef Rick Ortiz blends in vanilla ice cream.

  • Total Time:
  • Servings: 5 cups
  • Time(Other): plus 3 hr soaking

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  • 1 cup long-grain white rice, rinsed well
  • 3 cups water
  • 4 medium cinnamon sticks, cracked
  • 1/4 cup sliced almonds
  • 1 tablespoon plus 1/4 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 1/4 cup plus 2 tablespoons sweetened condensed milk
  • 1/2 banana (2 ounces)
  • 1 pint vanilla ice cream
  • 1/2 cup ice

How to make this recipe

  1. In a bowl, cover the rice with the water. Add the cinnamon sticks and let stand at room temperature for at least 3 hours or overnight; discard the cinnamon sticks.

  2. Meanwhile, in a skillet, toast the almonds over moderate heat, tossing, until fragrant, 3 minutes. In a small bowl, blend 1 tablespoon of the ground cinnamon with the sugar.

  3. Transfer the rice and its liquid to a blender. Add the almonds and puree for 2 minutes. Strain the <em>horchata</em> through a fine sieve into a bowl. Rinse out the blender.

  4. Return the <em>horchata</em> to the blender and add the condensed milk, banana and the remaining 1/4 teaspoon of ground cinnamon and puree. Add the ice cream and ice and blend. Pour the shake into glasses, sprinkle the cinnamon sugar on top and serve.

Photo © Con Poulos Published May 2013

485431 recipes/horchata-milk-shake 2013-12-06T23:32:38+00:00 mexican|desserts|nonalcoholic-drinks|vegetarian may-2013 recipes,horchata-milk-shake 485431

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