Courtesy of Chef Edgar Gutierrez of Tres Carnales.
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ingredients
1 ¾
cups blanched almonds
¾
cup medium-grain rice
3
cup hot water
1
piece Mexican cinnamon
1
can evaporated milk
1
can condensed milk
shaved ice
2
cup strawberries
1
pinch salt
1
Tbsp sugar
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directions
Step 1
Roast the 3/4 cup of almonds in a 350ºF oven for 8 minutes.
Step 2
Combine the rice, hot water, cinnamon, and remaining almonds. Soak for at least 5 hours.
Step 3
Working in batches, blend the rice mixture, evaporated milk, condensed milk and a pinch of salt. Strain the mixture through a sieve.
Step 4
Rinse and hull the strawberries and mash the strawberries and sugar with a fork. Set aside for at least 1 hour.
Step 5
For each serving, put about 2 tablespoons of strawberries in a glass.
Step 6
Mound about 1 cup of shaved ice on top of the strawberries and drizzle the horchata over the ice.
Step 7
Garnish with almonds and a drizzle of strawberries syrup.