Horchata And Coconut Milkshake Food

HORCHATA AND COCONUT MILKSHAKE

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.

HORCHATA

Steps:

• Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
• Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
• Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

COCONUT HORCHATA

Steps:

• Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in the boiling water. Cover and rest for 6 hours or overnight.
• Strain rice mixture through a sieve twice, discarding the ground rice, almonds, and coconut. Stir in the coconut milk and sweetened condensed milk. Stir in the cold water and serve over ice.

HORCHATA DE COCO-- YIELDS 24 SERVINGS

Steps:

• The night before, soak the rice with the 50 grms.
• cinnamon stick in lukewarm to hot water.
• Next day add the almonds and the presoaked fresh grated coconut and process together in blender.
• Cook the sugar and water together to make a syrup.
• Let it boil until syrup consistency.
• Mix everything together and add enough plain water to serve about 24 people (2 gallons perhaps? Mexican recipe does not specify).
• Taste as you go.
• Optional: Make it creamy, if you wish, by adding undiluted evaporated milk to personal taste.
• Can also add some vanilla extract to your personal taste.
• (I like with vanilla).
• (This is the original recipe and is typical of the state of Campeche in Mexico. I posted an easier one in the"talk" section, but I'd say this is the real mccoy.).

DEE'S HORCHATA MILKSHAKE

Steps:

• Blend rice milk, almonds, rice if using, sugar, vanilla, cinnamon and nutmeg for 1 minute.
• Add ice; blend until mixed.