Horchata Milk Shakes Food

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DEE'S HORCHATA MILKSHAKE



Dee's Horchata Milkshake image

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

2 cups rice milk
1/4 cup almonds
1 tablespoon rice, uncooked (optional)
1/4 cup sugar
1/4 teaspoon vanilla
1 teaspoon cinnamon
1 pinch nutmeg
2 cups ice

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



Horchata Smoothie image

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

2 cups milk
2 cups water
1 cup plain yogurt
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon

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



Horchata and Coconut Milkshake image

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

2 1/2 cups unsweetened plain rice milk
1/2 cup sugar
2 tablespoons almond-meal flour
2 cinnamon sticks
Fine salt
1 can (13.5 ounces) unsweetened coconut milk, shaken and chilled
2 tablespoons chopped salted pistachios, for serving

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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