Horchata Milk Shakes Food
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
HORCHATA SMOOTHIE
A Quick and Easy twist on Horchata (Mexican Rice Milk) and Smoothies. It makes a nice creamy drink that is perfect for breakfast or as a sweet treat poured over ice on warm day. (I shortcut this recipe by using my recipe for vanilla yogurt. Also equally yummy adjusted fat free/sugar free)
Provided by princess buttercup
Categories Smoothies
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Add all ingredients to a pitcher with a tight fitting lid.
- (or put in blender) Shake until combined.
- Drink or chill.
- (refreshing over ice).
- You can also add a bit of almond extract, or chocolate syrup.
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
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