Homemade horchata frozen into a granita and drizzled with dulce de leche! A perfect cold treat bursting with cinnamon and caramel flavors!
- 1/3 cup uncooked long grain white rice
- 1 cup almonds (can be roasted or raw)
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- 4 and 1/2 cups water divided
- 1/4 cup whole milk (optional–can be left out, but makes it a little thicker and creamier)
- 1/2 cup sugar
- pinch of salt
- Dulce de leche
- Blanche the almonds by bringing a pot of water to a boil, pour the almonds in and let them cook for about one minute, then drain them and run them under cold water to stop the cooking process.
- Once the almonds are cooled slip the skins off. Pat dry with paper towel.
- Add to a skillet and toast over medium heat until lightly toasted, a golden brown color.
- In a large carafe add the long grain rice, toasted almonds, cinnamon stick, and 3 cups of cold water. Allow this to sit for at least 3 hours.
- Pour the rice mixture into a blender and blend on high speed for about 5-7 minutes. The rice and almonds should become really fine almost like flour and mix into the water.
- Pour this mixture through a fine mesh sieve over a pitcher. Add in the remaining 1 and 1/2 cups of water, vanilla, milk, and sugar (start with less sugar..add according to taste) and just a pinch of salt. Stir to combine.
- To make this a granita, pour the horchata into a baking dish. Place this in a freezer. Every 30 minutes for the next 3-4 hours use a fork to scrape the horchata. Make sure to scrape along the edges. Once the mixture is slushy like then spoon into a cup, drizzle with dulce de leche, serve immediately and enjoy!
Times includes time for preparing the horchata, soaking the rice, and freezing the granita.
Recipe adapted from How to Make Authentic Horchata by NoshOn.It.
***Can not 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 the granita also.