No Wait Homemade Horchata Recipes

Steps:

• Combine water and cinnamon stick in a pitcher. Set aside.
• Combine condensed milk, evaporated milk, rice flour, ground cinnamon, and sugar in a blender; blend on high speed for 1 to 2 minutes until well blended.
• Add milk mixture to pitcher of water and stir until fully incorporated. Serve over ice or chilled.

Steps:

• Combine rice and water together in saucepan. Bring to a boil and continue to let boil for about 5 minutes.
• Drain water from rice.
• Combine milk and rice and blend together. Strain the milk and rice mixture through cheesecloth.
• Add sugar, vanilla, and cinnamon. Feel free to use less or more sugar and cinnamon depending on personal preference.
• Add plenty of ice.

Steps:

• The night before serving, pulverize the rice in a spice grinder. Transfer to a large bowl and add the almonds and cinnamon stick. Stir in 2 1/2 cups hot tap water, cover, and let stand for at least 6 hours.
• Remove cinnamon stick and discard. Puree the mixture in a blender until no longer gritty, about 4 minutes. Add 2 cups water and blend for a few seconds more. Set a large sieve lined with 3 layers of dampened cheesecloth over a medium bowl. Pour the almond rice mixture in, a little at time, stirring gently to help the liquid pass through, and then gather up the corners of the cheesecloth and squeeze out all the liquid. Stir sugar and salt into the strained liquid. If the consistency is too thick, add water. Cover and refrigerate. Stir before pouring into glasses.

Steps:

• Place rice in a blender and grind to a fine texture. Transfer to a large pitcher. Add crushed cardamom and cinnamon.n
• Grind almonds and 1/3 cup water together in the blender. Add to rice mixture in the pitcher. Add 4 cups water and stir. Cover pitcher and let horchata sit 8 hours to overnight.n
• Transfer horchata to the blender and add sugar. Blend, gradually adding 2/3 cup water, until smooth. Pour mixture through cheesecloth into a separate container, squeezing gently to extract the milk. Refrigerate horchata 15 minutes before serving.n

Steps:

• Prepare a shallow ice bath in a large bowl.
• Add the milk and horchata to a large, high-walled skillet or saucepan over medium heat. Bring the mixture to a simmer, whisking constantly to make sure it does not burn. Add the sweetened condensed milk and whisk to combine. Reduce the heat to low.
• Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
• Slowly pour the egg mixture back into the pan and increase the heat to medium. Continue cooking, whisking constantly, until the mixture becomes thick and creamy, about 5 minutes.
• Remove the pot from the heat and pour into a clean medium bowl. Place the bowl with the ice cream base in the ice bath, making sure the ice water doesn't get into the base, and stir until chilled completely, about 20 minutes. Transfer the base to an airtight container, cover, and freeze for at least 2 hours, up to 1 week.
• Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
• Enjoy!