Horchata Milkshake Recipe: Creamy & Refreshing
A creamy and refreshing fusion of traditional Mexican horchata and classic American milkshake, made with soaked rice, almonds, whole milk, almond milk, and spices. Naturally sweet, this 12 oz serving is perfect for summer cool-offs or any sweet craving.
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Servings: 4 servings
Calories: 250kcal
Ingredients
- 1.5 cups raw white rice
- 0.5 cup raw almonds
- 4 cups whole milk
- 2 cups unsweetened almond milk
- 1 tablespoon ground cinnamon
- 1–2 tablespoons natural vanilla flavor (non-alcoholic)
- 3 cups ice cubes
Instructions
- Rinse rice and almonds, then soak in 4 cups water for 4 hours (or overnight)
- Drain soaked rice and almonds, transferring to a blender
- Add 1 teaspoon ground cinnamon and 0.5 tablespoon natural vanilla flavor
- Blend until smooth, then refrigerate for 15 minutes to chill the horchata base
- In a separate blender, combine 4 cups whole milk, 2 cups almond milk, and 3 cups ice cubes
- Add chilled horchata mixture to the blender, puree until fully combined and creamy
- Serve immediately with cinnamon sprinkled on top (optional)
Notes
Soaking softens grains and nuts for optimal texture; you can substitute 4 cups of oat milk for a vegan option
Adjust sweetener to taste—add 2–3 tablespoons sugar or 1–2 tablespoons simple syrup
Store leftover horchata base in the fridge for up to 24 hours
Use a high-powered blender for a velvety consistency
Adjust sweetener to taste—add 2–3 tablespoons sugar or 1–2 tablespoons simple syrup
Store leftover horchata base in the fridge for up to 24 hours
Use a high-powered blender for a velvety consistency
Nutrition
Serving: 12g | Calories: 250kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 200mg | Fiber: 2g | Sugar: 25g