Best Horchata Frozen Yogurt Recipes

HORCHATA FROZEN YOGURT

Horchata Frozen Yogurt image

Horchata is a creamy cinnamon drink that is popular in Mexico, Spain, Latin America, and right here in Arizona!! I created this frozen yogurt to have the wonderful flavors of horchata!! Hope you like it!!!

Provided by ChefLee

Categories Frozen Desserts

Time 35m

Yield 1 quart frozen yogurt, 4-8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup half-and-half
3/4 cup sugar
2 cups plain yogurt (I used Dannon)
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon

Steps:

In a medium bowl; whisk all the ingredients together until the sugar and cinnamon dissolve.
Turn the ice cream machine on and pour mixture into the freezer bowl.
Let mix until thickened, about 25 to 30 minutes.
Place mixture in a freezer container and freeze until firm enough to scoop.
Garnish with cinnamon sticks and a dusting of ground cinnamon. (optional).

Nutrition Facts : Calories 303.8, Fat 11, SaturatedFat 6.9, Cholesterol 38.3, Sodium 81.5, Carbohydrate 46.6, Fiber 0.5, Sugar 43.4, Protein 6.1

FROZEN HORCHATA LATTE

Frozen Horchata Latte image

Growing up in Chicago, we ate a ton of amazing Mexican food. Most of my favorite Mexican places had horchata de arroz, a rice milk spiced with cinnamon. It's sooooo good! This version blends horchata into a frozen latte. Espresso mixed with cinnamon and creamy milk is the most delicious way to get a brunchtime caffeine buzz.

Provided by Molly Yeh

Categories beverage

Time 8h10m

Yield 2 drinks

Number Of Ingredients 10

Ingredients

1 cup long-grain white rice
1/2 cup blanched almonds
2 cinnamon sticks
2 shots espresso (4 ounces), cooled
2 tablespoons sugar
2 large scoops vanilla ice cream
10 ice cubes (approximately 2 cups)
Whipped cream, for topping
Ground cinnamon, for dusting
Chocolate sprinkles, for serving

Steps:

In a high-speed blender, add the rice, almonds, cinnamon sticks and 2 cups water. Blend until the cinnamon sticks are broken up. Cover and refrigerate for at least 8 hours and up to 14 hours.
Strain the rice mixture through a fine-mesh strainer, reserving the liquid. Add the liquid to a blender with the espresso, sugar, ice cream and ice cubes. Blend until smooth. Divide the shake into 2 cups. Top with whipped cream, dust with cinnamon and sprinkle with chocolate sprinkles.

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