Strawberry-Horchata Raspados

Name: Strawberry-Horchata Raspados
Total time: 8 h 20 min
Yield: About 6
Cuisine: mexican
Ingredients: 1 3/4 cups almonds, blanched; 3/4 cup medium-grain rice; 1 3-inch piece Mexican cinnamon (canela); 3 cups hot water; 1 can condensed milk; 1 can evaporated milk; Pinch salt; 1 pint strawberries

By The New York Times

Total Time: 20 minutes, plus chilling overnight
Rating: 3(18)
Comments: Read comments

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.

Featured in: Recipe: Strawberry-Horchata Raspados Shaved Ice

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Ingredients

Yield:About 6

1¾cups almonds, blanched
¾cup medium-grain rice
13-inch piece Mexican cinnamon (canela)
3cups hot water
1can condensed milk
1can evaporated milk
Pinch salt
1pint strawberries

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees. On a cookie sheet, toast ¾ cup of the almonds until golden. Cool, coarsely chop and set aside.
Step 2
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.
Step 3
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.