Horchata Granita (with dulce de leche)

Homemade horchata frozen in a granita and drizzled with dulce de leche! A perfect cold bursting with cinnamon and caramel flavors!

Good Monday! Another Monday, another week. Another delicious recipe. Have you ever had horchata?

Horchata is a Mexican drink. It is basically a rice milk with cinnamon and sugar. It's really easy to make at home.

Homemade horchata frozen in a granita and drizzled with dulce de leche! A perfect cold bursting with cinnamon and caramel flavors!

There are lots of different versions of how to make homemade horchata available online. There are some versions that use only rice and some that use almonds and rice. I use almonds in my version, I like the distress it gives. You can always omit the almonds and make this recipe using a cup of rice instead.

Homemade horchata frozen in a granita and drizzled with dulce de leche! A perfect cold bursting with cinnamon and caramel flavors!

We will blanch the almonds and then remove the skins. This is the most tedious task, not difficult, it just takes some time, but after leaving the almonds, the skins slide right away. Then give them a quick roast in a frying pan. Toss rice, toasted almonds and a cinnamon stick in a large pot or decanter and soak for at least 3 hours or overnight. Bam. Easy peasy.

Homemade horchata frozen in a granita and drizzled with dulce de leche! A perfect cold bursting with cinnamon and caramel flavors!

The next day, toss the mixture into the blender, give it a whirl, pour through a fine mesh strainer, add a little vanilla, milk and sugar and you're done. Homemade horchata!

Or … of course, if you have a short time and just really want to enjoy this dessert, you can always buy horchata from the market.

Homemade horchata frozen in a granita and drizzled with dulce de leche! A perfect cold bursting with cinnamon and caramel flavors!

Now we want to have fun with it. What to do when they crave fall flavors (ie cinnamon) and it is still warm outside? We make a horchata granita. Granitas are easy to make and a fun frozen treat that requires no sort of roll-out or fancy equipment.

Homemade horchata frozen in a granita and drizzled with dulce de leche! A perfect cold bursting with cinnamon and caramel flavors!

Pour the horchata into a baking dish, place it in the freezer, and walk every 30 minutes and scrape it with a fork. Make sure you get along the edges and mix it all up. Otherwise you end up with a big horchata ice cube. Do this for about 3-4 hours, then you get a fluffy frozen horchata granita.

Homemade horchata frozen in a granita and drizzled with dulce de leche! A perfect cold bursting with cinnamon and caramel flavors!

At this point, we can pour it into glass and enjoy our homemade horchata granita. Oooorrrrr …

We could drizzle some dulce de leche over a glass, spoon into horchata granita and then drizzle more dulce de leche upstairs.

My voice?

the other option. I love the dulce de leche. (Keep in mind that dulce de leche is from not too long ago ??)

Homemade horchata frozen in a granita and drizzled with dulce de leche! A perfect cold bursting with cinnamon and caramel flavors!

Cinnamon stick decorations? Purely decorative. Please do not eat the cinnamon stick.

Homemade horchata frozen in a granita and drizzled with dulce de leche! A perfect cold bursting with cinnamon and caramel flavors!

Need more dessert inspiration ??

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Description

Homemade horchata frozen in a granita and drizzled with dulce de leche! A perfect cold bursting with cinnamon and caramel flavors!


Scale 1x2x3x

ingredients

  • 1/3 cup uncooked white rice with long grain
  • 1 cup almonds (can be shaken or raw)
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • 4 and 1/2 cups water divided
  • 1/4 cup whole milk (optional – can be omitted but makes it a little thicker and creamy)
  • 1/2 cup sugar
  • pinch of salt

topping


Instructions

  1. Blend the almonds by boiling a pot of water, pour the almonds in and cook for about a minute, then drain them and run them under cold water to stop the cooking process.
  2. When the almonds have cooled, the skins slide off. Fold dry with paper towel.
  3. Add to a frying pan and shake over medium heat until lightly toasted, a golden brown color.
  4. Add the long grain rice, toasted almonds, cinnamon stick and 3 cups cold water in a large decanter. Let this sit for at least 3 hours.
  5. Pour the rice mixture into a blender and mix at high speed for approx. 5-7 minutes. Rice and almonds should be really fine almost like flour and mixed in the water.
  6. Pour this mixture through a fine mesh sieve over a jug. Add the remaining 1 and 1/2 cups of water, vanilla, milk and sugar (start with less sugar .. add to taste) and just a pinch of salt. Stir to combine.
  7. To make this a granita, pour the horchata into a baking dish. Put this in a freezer. Use a fork to scrape horchata every 30 minutes for the next 3-4 hours. Make sure to scrape along the edges. When the mixture is slushy which then happens in a cup, drizzle with dulce de leche, serve immediately and enjoy!

notes

The times include time for horchata preparation, softening of rice and freezing of granita. *** Cannot include almonds and substitute by adding more rice. Use 1 cup of rice and follow the rest of the recipe. *** Milk can be omitted if necessary. Can always use store-bought horchata to make granita as well.

Products I recommend for this recipe:

Square baking sheet Blendtec Blender

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