Dees Horchata Milkshake Recipes

VANESSA'S HORCHATA

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.

DEE'S HORCHATA MILKSHAKE

Steps:

• Blend rice milk, almonds, rice if using, sugar, vanilla, cinnamon and nutmeg for 1 minute.
• Add ice; blend until mixed.

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.