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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!
Prep Time: 03:00
Cook Time: 10:00
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
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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