Dees Horchata Milkshake Food

HORCHATA AND COCONUT MILKSHAKE

Horchata and Coconut Milkshake image

The horchata sherbet can be prepared up to a month in advance and makes more than you need for these shakes. Try it solo with fresh berries. Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Time 2h30m

Number Of Ingredients 7

Ingredients

2 1/2 cups unsweetened plain rice milk
1/2 cup sugar
2 tablespoons almond-meal flour
2 cinnamon sticks
Fine salt
1 can (13.5 ounces) unsweetened coconut milk, shaken and chilled
2 tablespoons chopped salted pistachios, for serving

Steps:

In a small saucepan, bring 2 cups rice milk, sugar, almond flour, cinnamon sticks, and pinch of salt to a rapid simmer over medium-high. Reduce heat and gently simmer 10 minutes. Pour rice-milk mixture through a fine-mesh sieve into a small bowl; discard solids. Refrigerate 2 hours (or up to overnight).
In a large bowl, using an electric mixer, beat coconut milk on high until frothy, 5 minutes. Gently stir together whipped coconut milk and chilled rice-milk mixture. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sherbet to an airtight container and freeze 2 hours (or up to 1 month).
In a blender, blend 2 1/2 cups sherbet and 1/2 cup rice milk until frothy. Pour into six chilled glasses and top with pistachios. Serve immediately.

Nutrition Facts : Calories 267 g, Fat 17 g, Fiber 1 g, Protein 3 g, SaturatedFat 12 g

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