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 

Food & Wine
May 2013

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Credit: © Con Poulos

Recipe Summary

total:
30 mins
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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