My F&W
quick save (...)
Horchata Milk Shake
© Con Poulos

Horchata Milk Shake

  • TOTAL TIME: 30 MIN plus 3 hr soaking
  • SERVINGS: 5 cups

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.

  1. 1 cup long-grain white rice, rinsed well
  2. 3 cups water
  3. 4 medium cinnamon sticks, cracked
  4. 1/4 cup sliced almonds
  5. 1 tablespoon plus 1/4 teaspoon ground cinnamon
  6. 1 tablespoon sugar
  7. 1/4 cup plus 2 tablespoons sweetened condensed milk
  8. 1/2 banana (2 ounces)
  9. 1 pint vanilla ice cream
  10. 1/2 cup ice
  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 horchata through a fine sieve into a bowl. Rinse out the blender.
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.