Active Time
N/A
Total Time
30 MIN
Yield
Serves : 5 cups
© Con Poulos

How to Make It

Step 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.

Step 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.

Step 3    

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

Step 4    

Return the horchata 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.

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