Courtesy of Chef Edgar Gutierrez of Tres Carnales.
Roast the 3/4 cup of almonds in a 350ºF oven for 8 minutes.
Combine the rice, hot water, cinnamon, and remaining almonds. Soak for at least 5 hours.
Working in batches, blend the rice mixture, evaporated milk, condensed milk and a pinch of salt. Strain the mixture through a sieve.
Rinse and hull the strawberries and mash the strawberries and sugar with a fork. Set aside for at least 1 hour.
For each serving, put about 2 tablespoons of strawberries in a glass.
Mound about 1 cup of shaved ice on top of the strawberries and drizzle the horchata over the ice.
Garnish with almonds and a drizzle of strawberries syrup.