Horchata And Coconut Milkshake Recipes

HORCHATA AND COCONUT MILKSHAKE

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.

MEXICAN HORCHATA WITH CINNAMON

Steps:

• Horchata, also known as orxata, originates from Valencia, Spain, and has now grown to reach interest across both South America and Europe. For our recipe, we chose the more popularly used Mexican version of this classic rice and milk-based refreshment. Sweet, creamy, and refreshing, it's guaranteed to make an appearance at your snack time. Step 1
• Pour milk into a wide skillet and bring to a boil. Reduce to simmer and cook, stirring frequently, until reduced by half, about 20 to 30 minutes. Step 2
• Strain reduced milk into a large saucepan; add the water and cinnamon sticks. Bring to a boil, reduce to simmer and cook 5 minutes. Remove from heat and let sit 15 minutes. Remove cinnamon stick and reserve. Step 3
• Combine the rice flour or crushed white rice, sugar, and vanilla in a bowl. Pour in the milk mixture and whisk to incorporate well. Refrigerate for at least 4 hours. Step 4
• Pour the liquid into a pitcher, discarding the sediment that has settled. Serve cold or over ice with cinnamon sticks.

COCONUT HORCHATA

Steps:

• Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in the boiling water. Cover and rest for 6 hours or overnight.
• Strain rice mixture through a sieve twice, discarding the ground rice, almonds, and coconut. Stir in the coconut milk and sweetened condensed milk. Stir in the cold water and serve over ice.

HORCHATA

Steps:

• Compliment any of your favorite meals with this sweet and refreshing Traditional Mexican Horchata drink made with rice, water, cinnamon, sugar, and vanilla.
• Step 1 Combine rice and cinnamon stick with 4 cups of water in a blender.
• Step 2 Pulse until rice is coarsely ground.
• Step 3 Pour mixture into a large bowl and allow to soak at room temperature at least 4 hours or overnight.
• Step 4 Puree rice mixture until smooth. Strain through cheesecloth or a fine-mesh strainer.
• Step 5 Add remaining water*, sugar and vanilla, if desired. Stir until sugar dissolves. Chill.
• Step 6 Stir horchata before serving. Cooking Tips For a richer drink, use 4 cups of your favorite milk or milk alternative instead of water. Leftover horchata will keep in the refrigerator for up to 2 days.