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 RECIPE
Amazingly refreshing homemade Horchata! This popular Mexican drink is flavored with rice, cinnamon, vanilla and almonds and it's so easy to make. Just blend everything in a blender, let it soak, then strain and serve! Yields about 6 cups.
Provided by Jaclyn
Categories Drinks
Time 8h10m
Number Of Ingredients 7
Steps:
- Add rice, almonds and cinnamon sticks to a high speed blender. Blend about 30 - 60 seconds on high speed or until finely pulverized, stopping occasionally and shaking blender if mixture sticks to the bottom.
- Pour in 2 cups water, sugar and vanilla. Blend an additional 30 seconds. If your blender can fit the additional liquid pour in remaining 2 cups water, and milk, otherwise pour into a large enough container to fit along with water and milk.
- Cover and chill 8 - 12 hours.
- Strain mixture through a fine mesh sieve into a pitcher. Serve with ice if desired, garnishing each serving with ground cinnamon or cinnamon sticks.
Nutrition Facts : Calories 247 kcal, Carbohydrate 45 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 64 mg, Sugar 31 g, ServingSize 1 serving
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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