Horchata and Coconut Milkshake

Name: Horchata and Coconut Milkshake
Prep time: 20 min
Total time: 150 min
Ingredients: 2.5 cups unsweetened plain rice milk; 0.5 cup sugar; 2 tablespoons almond-meal flour; 2 cinnamon sticks; Fine salt; 1 can (13.5 ounces) unsweetened coconut milk, shaken and chilled; 2 tablespoons chopped salted pistachios, for serving

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By

Martha Stewart Test Kitchen

Updated on January 22, 2019

Prep Time:

20 mins

Total Time:

2 hrs 30 mins

Servings:

6

The horchata sherbet can be prepared up to a month in advance and makes more than you need for these shakes. Try it solo with fresh berries. Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Ingredients

2 ½ cups unsweetened plain rice milk
½ cup sugar
2 tablespoons almond-meal flour
2 cinnamon sticks
Fine salt
1 can (13.5 ounces) unsweetened coconut milk, shaken and chilled
2 tablespoons chopped salted pistachios, for serving

Directions

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.