Horchata Frozen Yogurt Food

HORCHATA

Steps:

• Soak the rice overnight in 3 cups of the water.
• Place the rice, soaking water and cinnamon to a blender and puree for 3 minutes, or until very smooth. Strain through a fine meshed sieve or several layers of cheesecloth to ensure that there is no grit or large particles in the liquid.
• Stir in the remaining 3 cups of water, sugar and vanilla. Adjust sugar to taste and serve well chilled. Horchata can separate as it sits, so stir well before each serving.

HORCHATA FROZEN YOGURT

Steps:

• In a medium bowl; whisk all the ingredients together until the sugar and cinnamon dissolve.
• Turn the ice cream machine on and pour mixture into the freezer bowl.
• Let mix until thickened, about 25 to 30 minutes.
• Place mixture in a freezer container and freeze until firm enough to scoop.
• Garnish with cinnamon sticks and a dusting of ground cinnamon. (optional).

FROZEN HORCHATA LATTE

Steps:

• In a high-speed blender, add the rice, almonds, cinnamon sticks and 2 cups water. Blend until the cinnamon sticks are broken up. Cover and refrigerate for at least 8 hours and up to 14 hours.
• Strain the rice mixture through a fine-mesh strainer, reserving the liquid. Add the liquid to a blender with the espresso, sugar, ice cream and ice cubes. Blend until smooth. Divide the shake into 2 cups. Top with whipped cream, dust with cinnamon and sprinkle with chocolate sprinkles.