Strawberry Horchata Raspados Recipes

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STRAWBERRY HORCHATA



Strawberry Horchata image

A fun and refreshing twist to the traditional horchata. The optional cinnamon stick adds another layer of flavor. Adjust your sweetener depending on how sweet your strawberries are.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Mexican     Drinks

Time P1DT20m

Yield 4

Number Of Ingredients 8

3 cups hot water
⅔ cup blanched almonds
⅓ cup long grain rice
1 (2 inch) stick cinnamon
2 cups strawberries, sliced
½ cup water
¼ cup stevia powder, or to taste
4 cups ice, or as needed

Steps:

  • Combine 3 cups hot water, almonds, and rice in a powerful blender, such as a Vitamix®; blend until smooth. Pour into a container, add cinnamon stick, and cover; let sit at room temperature for 24 hours.
  • Remove cinnamon stick from mixture break up into small pieces. Pour mixture and cinnamon pieces into the Vitamix® and blend until cinnamon pieces are pulverized and blended.
  • Strain mixture over a sieve. Pour back into Vitamix® and add strawberries, 1/2 cup water, and stevia. Blend until smooth.
  • Pour over ice and serve, or chill until ready to serve.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 32.6 g, Fat 12.3 g, Fiber 5.1 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 14.6 mg, Sugar 5.2 g

STRAWBERRY-HORCHATA RASPADOS



Strawberry-Horchata Raspados image

This Mexican snow cone is flavored by a strawberry version of the rice-based drink, horchata. It came to The Times from the pastry chef Fany Gerson, who grew up in Mexico City, after the newspaper put out a call for shaved-ice recipes. Ms. Gerson advises the use of Mexican cinnamon in the drink, suggests adding a second can of condensed milk to the syrup if you desire a stickier, sweeter outcome, and makes the excellent point that there is no need to seek out an expensive ice crusher to make a raspado. You can use a blender to crush ice.

Provided by The New York Times

Categories     dessert

Time 8h20m

Yield About 6

Number Of Ingredients 8

1 3/4 cups almonds, blanched
3/4 cup medium-grain rice
1 3-inch piece Mexican cinnamon (canela)
3 cups hot water
1 can condensed milk
1 can evaporated milk
Pinch salt
1 pint strawberries

Steps:

  • Heat oven to 350 degrees. On a cookie sheet, toast 3/4 cup of the almonds until golden. Cool, coarsely chop and set aside.
  • Combine remaining almonds with rice, cinnamon and 3 cups hot water in a large container. Cool to room temperature and refrigerate overnight. In a blender, purée mixture with condensed milk, evaporated milk and salt until smooth. Strain over a fine sieve; if you don't have one, use a cheesecloth over a colander.
  • Mash strawberries lightly with a fork and put a little on the bottom of each glass. Place shaved ice on top, and pour rice and almond syrup over it. Top with cinnamon and chopped almonds.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 23 grams, Carbohydrate 91 grams, Fat 34 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 241 milligrams, Sugar 63 grams, TransFat 0 grams

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