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. Plus: More Mexican-Inspired Recipes 

Horchata Milk Shake
Photo: © Con Poulos
Total Time:
30 mins
5 cups


  • 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


  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.

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