STRAWBERRY-HORCHATA RASPADOS
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.
Provided by The New York Times
Categories dessert
Time 8h20m
Yield About 6
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. On a cookie sheet, toast 3/4 cup of the almonds until golden. Cool, coarsely chop and set aside.
- 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.
- 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.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 23 grams, Carbohydrate 91 grams, Fat 34 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 241 milligrams, Sugar 63 grams, TransFat 0 grams
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Crow Jschlatt
[email protected]I can't wait to try this recipe. It looks so delicious!
Diba Guyo
[email protected]This recipe looks a little complicated, but I'm up for the challenge.
Felit Boo
[email protected]I'm not sure what horchata is, but I'm intrigued. I'll have to try this recipe!
Anupa Chaudhary
[email protected]These raspados were the perfect way to cool down on a hot summer day.
RGR COHTO
[email protected]I love the presentation of these raspados. They look so festive!
Mask Off Flat Earth. NEVER LOOK BACK
[email protected]These raspados were a bit icy for my taste. I think I'll blend them next time instead of shaving them.
Alamin poramanik
[email protected]I'm allergic to strawberries, so I used raspberries instead. They were delicious!
Nabila Chowwdhury
[email protected]I didn't have any horchata, so I used almond milk instead. It worked out great!
Fire wolf
[email protected]These raspados were a little too sweet for me, but they were still delicious. I think I'll try using less sugar next time.
Panda King
[email protected]I love that this recipe uses fresh strawberries. It makes the raspados taste so much better.
Aiden Daniel
[email protected]This recipe is a great way to use up leftover horchata.
Chene Rudman
[email protected]I'm definitely going to try this recipe. It looks so easy to make and I love the flavors.
Mycroft Dixon
[email protected]I'm not a big fan of strawberries, but I think I might like them in these raspados. The horchata sounds like it would balance out the sweetness of the strawberries.
Biswash Basaula
[email protected]This recipe looks amazing! I love the idea of using strawberries and horchata together.
baconisgood2eat
[email protected]I'm always looking for new and exciting raspados recipes, and this one definitely fits the bill. I can't wait to try it.
James Okallo
[email protected]These raspados are the perfect summer treat. They're light, refreshing, and so delicious.
Rosalia
[email protected]I've never had horchata before, but I loved it in these raspados. It's such a unique and refreshing flavor.
Zulfiqar Ali
[email protected]These raspados were so easy to make and they tasted delicious. I love that I can use fresh or frozen strawberries.
Mansoor king
[email protected]I made these raspados for a party and they were a huge hit! Everyone loved them.
Mubeen Atiq
[email protected]These raspados were amazing! The combination of strawberries and horchata was perfect, and the ice cream added a delicious creaminess. I'll definitely be making these again soon.