Best 2 Strawberry Horchata Raspados Recipes
Welcome to the delectable world of strawberry horchata raspados, a refreshing and tantalizing Mexican frozen treat that will transport your taste buds to a tropical paradise. This unique dessert combines the sweet and tangy flavors of strawberries with the creamy richness of horchata, creating a symphony of flavors that will leave you craving more. Whether you're seeking respite from a hot summer day or simply indulging in a delightful treat, strawberry horchata raspados is the perfect choice for any occasion. So, prepare to embark on a culinary adventure as we delve into the secrets of crafting this delectable frozen delight.
Check out the recipes below so you can choose the best recipe for yourself!
STRAWBERRY HORCHATA
A fun and refreshing twist to the traditional horchata. The optional cinnamon stick adds another layer of flavor. Adjust your sweetener depending on how sweet your strawberries are.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican Drinks
Time P1DT20m
Yield 4
Number Of Ingredients 8
Steps:
- Combine 3 cups hot water, almonds, and rice in a powerful blender, such as a Vitamix®; blend until smooth. Pour into a container, add cinnamon stick, and cover; let sit at room temperature for 24 hours.
- Remove cinnamon stick from mixture break up into small pieces. Pour mixture and cinnamon pieces into the Vitamix® and blend until cinnamon pieces are pulverized and blended.
- Strain mixture over a sieve. Pour back into Vitamix® and add strawberries, 1/2 cup water, and stevia. Blend until smooth.
- Pour over ice and serve, or chill until ready to serve.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 32.6 g, Fat 12.3 g, Fiber 5.1 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 14.6 mg, Sugar 5.2 g
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
Tips:
- Use ripe and juicy strawberries for the best flavor.
- If you don't have horchata concentrate, you can use a store-bought horchata drink or make your own by blending soaked rice, water, cinnamon, and sugar.
- Adjust the amount of sugar in the raspados syrup to suit your taste.
- For a creamier raspados, use half-and-half or heavy cream instead of milk.
- Top the raspados with your favorite toppings, such as fresh strawberries, whipped cream, or chopped nuts.
Conclusion:
Strawberry horchata raspados are a refreshing and delicious treat that are perfect for a hot summer day. They are easy to make and can be customized to your liking. So next time you are looking for a cool and refreshing snack, give strawberry horchata raspados a try!
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