© 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 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
- 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.
- 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.
- 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.
- 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.