Strawberry-Horchata Raspados

By The New York Times

Published June 17, 2010

Total Time
20 minutes, plus chilling overnight
Rating
3(19)
Comments
Read comments

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.

Featured in: Recipe: Strawberry-Horchata Raspados Shaved Ice

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 6

  • 1 ¾ cups almonds, blanched

  • ¾ 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

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

91 grams carbs; 50 milligrams cholesterol; 738 calories; 17 grams monosaturated fat; 6 grams polyunsaturated fat; 10 grams saturated fat; 34 grams fat; 7 grams fiber; 217 milligrams sodium; 23 grams protein; 63 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 350 degrees. On a cookie sheet, toast ¾ cup of the almonds until golden. Cool, coarsely chop and set aside.

  2. Step 2

    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.

  3. Step 3

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
19 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Knitter4years

Horchata is only made from rice,with or without raw almonds that is soaked with water. Hot water not boiling water

Mtcspike

I’m assuming a some point the rice has to be cooked ?!

Knitter4years

Horchata is only made from rice,with or without raw almonds that is soaked with water. Hot water not boiling water

Private comments are only visible to you.

Credits

The New York Times

Recipe Tags

or to save this recipe.