VANILLA RUMCHATA MILKSHAKE
Who loves RumChata drinks? This Vanilla RumChata Milkshake is utter decadence! If you like horchata, you will LOVE this milkshake.
Provided by Jennifer Farley
Categories Dessert
Time 5m
Number Of Ingredients 4
Steps:
- Puree the ice cream, RumChata and milk in a blender.
- Pour into a serving glass and top liberally with cinnamon.
- Serve immediately!
Nutrition Facts : Calories 423 kcal, Carbohydrate 49 g, Protein 8 g, Fat 19 g, SaturatedFat -6 g, Cholesterol 64 mg, Sodium 132 mg, Fiber 1 g, Sugar 43 g, ServingSize 1 serving
DEE'S HORCHATA MILKSHAKE
My son James just loves horchata so I am making this for him. James loves the crunchiness of the raw rice so I am adding a little. If you want that same texture make sure, if you do add rice, that you blend it enough.
Provided by Dienia B.
Categories Smoothies
Time 5m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Blend rice milk, almonds, rice if using, sugar, vanilla, cinnamon and nutmeg for 1 minute.
- Add ice; blend until mixed.
Nutrition Facts : Calories 204.4, Fat 9, SaturatedFat 0.7, Sodium 66, Carbohydrate 29.8, Fiber 2.6, Sugar 25.9, Protein 3.7
DEE'S MILKSHAKES
Make and share this Dee's Milkshakes recipe from Food.com.
Provided by Dienia B.
Categories Shakes
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Blend all ingredients together in a blender.
- You may need to add more milk.
- Do not overblend.
Nutrition Facts : Calories 339.4, Fat 17, SaturatedFat 10.5, Cholesterol 67.6, Sodium 130.3, Carbohydrate 42, Fiber 1, Sugar 37.1, Protein 6
HORCHATA AND COCONUT MILKSHAKE
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
Categories Food & Cooking Drink Recipes
Time 2h30m
Number Of Ingredients 7
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
RICK BAYLESS'S HORCHATA
Martha's recipe is adapted from one in Mexican food expert and chef Rick Bayless's book "Authentic Mexican."
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- The night before serving, pulverize the rice in a spice grinder. Transfer to a large bowl and add the almonds and cinnamon stick. Stir in 2 1/2 cups hot tap water, cover, and let stand for at least 6 hours.
- Remove cinnamon stick and discard. Puree the mixture in a blender until no longer gritty, about 4 minutes. Add 2 cups water and blend for a few seconds more. Set a large sieve lined with 3 layers of dampened cheesecloth over a medium bowl. Pour the almond rice mixture in, a little at time, stirring gently to help the liquid pass through, and then gather up the corners of the cheesecloth and squeeze out all the liquid. Stir sugar and salt into the strained liquid. If the consistency is too thick, add water. Cover and refrigerate. Stir before pouring into glasses.
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HORCHATA MILK SHAKE RECIPE - FOOD & WINE
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- 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.
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