Horchata Milkshake Recipes

HORCHATA

Horchata image

Horchata is a refreshing summer drink. I learned this recipe a couple years ago from a Mexican coworker, and I was immediately addicted!

Provided by Lindsay W

Categories World Cuisine Recipes Latin American Mexican

Time 3h15m

Yield 8

Number Of Ingredients 6

Ingredients

2 quarts hot water
½ cup white sugar
1 ½ teaspoons ground cinnamon
1 cup long grain rice
1 cup milk
ice cubes, for serving

Steps:

Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 32.8 g, Cholesterol 2.4 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 24.5 mg, Sugar 14 g

HORCHATA

Horchata image

Provided by Aarón Sánchez

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

1 cup long-grain white rice, rinsed
1 cinnamon stick, preferably Mexican, broken into pieces, plus more for garnish
1/2 cup sugar, or to taste
1 tablespoon ground cinnamon, preferably Mexican, for garnish

Steps:

Combine the rice and cinnamon stick with 4 cups water in a blender; pulse to coarsely grind. Transfer to a large bowl and add another 4 cups water; soak at room temperature for 3 hours.
Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth or a fine sieve into a pitcher. Mix in the sugar; chill.
Stir the horchata well before serving. Pour into ice-filled glasses; garnish with cinnamon sticks and a dusting of ground cinnamon.

ALMOND MILK HORCHATA

Almond Milk Horchata image

This is not your traditional horchata recipe by any means. Our family was craving horchata so I searched this site for recipes but they were all so labor intensive. I was inspired to create an easy version and I think I succeeded. I hope you enjoy it as much as we do! It's like heaven in a glass - so sweet and creamy that it could even be served as a dessert! This is more of a Spanish version with the almond flavoring. K

Provided by melissacraddock

Categories Drinks Recipes

Time 4h5m

Yield 10

Number Of Ingredients 8

Ingredients

1 quart unsweetened rice milk
1 quart unsweetened almond milk
1 (14 ounce) can sweetened condensed milk
½ teaspoon vanilla extract
½ teaspoon almond extract
3 teaspoons ground cinnamon
5 cinnamon sticks
ice

Steps:

Mix rice milk, almond milk, and condensed milk together in a gallon jug. Add vanilla and almond extracts and mix again. Pour about 2 cups into a bowl; add cinnamon and whisk well until mostly combined.
Pour cinnamon mixture back into the jug and stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours; overnight is best. Stir before serving over ice.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 33.9 g, Cholesterol 13.3 mg, Fat 4.3 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.3 g, Sodium 84.6 mg, Sugar 21.4 g

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

Ingredients

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 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

Ingredients

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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