Dees Horchata Milkshake Recipes
VANESSA'S HORCHATA
Just as yummy as taqueria horchata!
Provided by Vanessa Megan
Categories Drinks
Time 4h15m
Yield 12
Number Of Ingredients 6
Steps:
- Place about half the rice and 2 cups water in a blender; pulse until rice is roughly ground.
- Pour about 3 cups more water in blender and add 2 cinnamon sticks; blend until cinnamon sticks are broken to pieces.
- Pour rice mixture into a large pitcher.
- Repeat the steps until all the rice, water, and cinnamon sticks are blended and poured into the pitcher.
- Cover and refrigerate pitcher for at least 4 hours to overnight.
- Strain rice mixture through a sieve into another pitcher or bowl and discard rice and cinnamon.
- Stir soy milk, sugar, and vanilla extract into the strained liquid; chill until ready to serve.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 51.5 g, Fat 0.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 18.5 mg, Sugar 17.7 g
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
DEE'S MILKSHAKES
Make and share this Dee's Milkshakes recipe from Food.com.
Provided by Dienia B.
Categories Shakes
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Blend all ingredients together in a blender.
- You may need to add more milk.
- Do not overblend.
Nutrition Facts : Calories 339.4, Fat 17, SaturatedFat 10.5, Cholesterol 67.6, Sodium 130.3, Carbohydrate 42, Fiber 1, Sugar 37.1, Protein 6
FROZEN HORCHATA LATTE
Growing up in Chicago, we ate a ton of amazing Mexican food. Most of my favorite Mexican places had horchata de arroz, a rice milk spiced with cinnamon. It's sooooo good! This version blends horchata into a frozen latte. Espresso mixed with cinnamon and creamy milk is the most delicious way to get a brunchtime caffeine buzz.
Provided by Molly Yeh
Categories beverage
Time 8h10m
Yield 2 drinks
Number Of Ingredients 10
Steps:
- In a high-speed blender, add the rice, almonds, cinnamon sticks and 2 cups water. Blend until the cinnamon sticks are broken up. Cover and refrigerate for at least 8 hours and up to 14 hours.
- Strain the rice mixture through a fine-mesh strainer, reserving the liquid. Add the liquid to a blender with the espresso, sugar, ice cream and ice cubes. Blend until smooth. Divide the shake into 2 cups. Top with whipped cream, dust with cinnamon and sprinkle with chocolate sprinkles.
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
HORCHATA MILKSHAKE
I found this recipe while shopping in the dairy dept at my local grocery store.
Provided by Rev BJ Friley @RevBJFriley
Categories Ice Cream Drinks
Number Of Ingredients 5
Steps:
- Blend first 4 ingredients together.
- Serve immediately with whipped topping and an extra sprinkle of cinnamon.
- Freeze any leftovers.
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- In a bowl, cover the rice with the water. Add the cinnamon sticks and let stand at room temperature for at least 3 hours or overnight; discard the cinnamon sticks.
- Meanwhile, in a skillet, toast the almonds over moderate heat, tossing, until fragrant, 3 minutes. In a small bowl, blend 1 tablespoon of the ground cinnamon with the sugar.
- Transfer the rice and its liquid to a blender. Add the almonds and puree for 2 minutes. Strain the horchata through a fine sieve into a bowl. Rinse out the blender.
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