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Horchata Frappuccinos

This began as a Horchata recipe from Chefs Jaime Martin del Campo and Ramiro Arizu of Mexicano Restaurant in Los Angeles. I then used the Horchata to make an ice blended frappuccino which is delicious!

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Servings: 2

Prep Time: 03:00

Cook Time: 10:00

Main Ingredients

1 1/2 cups uncooked long grain white rice (hom mali jasmine)

1 cinnamon stick

6 cups water

1 can sweetened condensed milk

2 cups ice

2 shots espresso or strongly brewed coffee

cinnamon for sprinkling

canned whipped cream

Preparation

1In a medium bowl, soak the rice in 3 cups of water for three hours or overnight in the refrigerator.

2Pour the rice, its soaking water and cinnamon stick in a blender and blend until smooth.

3Strain the blended rice and cinnamon into a pitcher to get out the tiny rice particles left over.

4Stir in the condensed milk and remaining 3 cups of water, mix well.

5Chill in refrigerator for 30 minutes.

6Blend 4 cups of horchata, 2 cups of ice and 2 shots of espresso until frothy and smooth. Add more ice for thicker consistency.

7Pour blended horchata frappuccino mix into mason jars or glasses, top with whipped cream, cinnamon sprinkles and a cinnamon stick. Serve.

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