Horchata Milk Shake

In a bowl, cover the rice with the water. Add the cinnamon sticks and let stand at room temperature for at least 3 hours or overnight; discard the cinnamon sticks. Meanwhile, in a skillet, toast the almonds over moderate heat, tossing, until fragrant, 3 minutes. In a small bowl, blend 1 tablespoon of the ground cinnamon with the sugar. Transfer the rice and its liquid to a blender. Add the almonds and purée for 2 minutes. Strain the horchata through a fine sieve into a bowl. Rinse out the blender. Return the horchata to the blender and add the condensed milk, banana, and the remaining 1/4 teaspoon of ground cinnamon and purée. Add the ice cream and ice and blend. Pour the shake into glasses, sprinkle the cinnamon sugar on top and serve. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.