Horchata De Almendra Almond Horchata From Spain Food

ALMOND HORCHATA

Steps:

• In a blender combine all horchata ingredients except ice and let stand in blender 5 minutes. Blend mixture on low speed and gradually work up to high speed (use caution when blending hot liquids). Blend mixture on high speed 3 minutes. Add 2 cups ice and blend until melted.
• Pour mixture through a large sieve lined with a double layer of dampened cheesecloth into a bowl, stirring, and discard solids.
• Fill 4 tall glasses with additional ice and horchata and garnish with cinnamon sticks and lime zest. Flavor of horchata improves if made 1 day ahead and chilled, covered.

ALMOND MILK HORCHATA

Steps:

• Mix rice milk, almond milk, and condensed milk together in a gallon jug. Add vanilla and almond extracts and mix again. Pour about 2 cups into a bowl; add cinnamon and whisk well until mostly combined.
• Pour cinnamon mixture back into the jug and stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours; overnight is best. Stir before serving over ice.

HORCHATA DE ALMENDRA (ALMOND HORCHATA) FROM SPAIN

Steps:

• The first step is to remove the skins from the almonds.
• The best way to do this is to simply buy them already skinless.
• If none are available, you will have to boil the skins off.
• Put the almonds in a pot of boiling water and let sit until the skins become very soft.
• With time, the skins will dissolve or slide off easily when stirred.
• Boiling the almonds is a pain.
• Crush or otherwise pulverise the almonds into a coarse powder.
• If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush.
• In a large bowl/container add the 2.5 liters of water with a pinch of salt.
• Slice and add the lemon.
• Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours.
• When the two hours are up, add the sugar and cinnamon stick.
• Stir until sugar is completely dissolved.
• Strain the liquid with a fine cloth.
• This removes all of the larger particles of almond.
• Strain until texture is smooth (twice should do it).
• Keep the drink in your fridge and it will stay good for at least five days.
• For a truly divine experience, put some in your freezer until it is an icy slush!

ANN 'S ALMOND CHOCOLATE ICE CREAM DAIRY FREE

Steps:

• In a food processor or mixer beat the egg yolks until light and fluffy (about two minutes); gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle. .
• Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (Microwaving is fine to as long as you watch it.).
• Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the chocolate till melted, vanilla extract and the Amaretto. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or overnight).
• Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
• Just before removing ice cream add toasted nut to mix inches Then transfer the ice cream to a chilled container and store in the freezer. .
• If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
• Garnish with chocolate covered almonds.