Lunch: Horchata Milk Shake

Horchata is a sweet, milky iced drink that's popular throughout Latin America. Mexicans make it predominately with rice and chef Rick Ortiz blends in vanilla ice cream.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Horchata Milk Shake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 c. long-grain white rice
3 c. water
4 stick cinnamon
1/4 c. sliced almonds
1 tbsp. ground cinnamon
1/4 tsp. ground cinnamon
1 tbsp. sugar
1/4 c. sweetened condensed milk
2 tbsp. sweetened condensed milk
1/2 banana
1 pt. vanilla ice cream
1/2 c. ice

Instructions

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.

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