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. ***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.