Raspado de Horchata con Fresas (Strawberry-Horchata Shaved Ice)

  • serves

Courtesy of Chef Edgar Gutierrez of Tres Carnales.

16 Ratings
Directions for: Raspado de Horchata con Fresas (Strawberry-Horchata Shaved Ice)


1 ¾ cups blanched almonds

¾ cup medium-grain rice

3 cup hot water

1 piece Mexican cinnamon

1 can evaporated milk

1 can condensed milk

shaved ice

2 cup strawberries

1 pinch salt

1 Tbsp sugar


1. Roast the 3/4 cup of almonds in a 350ºF oven for 8 minutes.

2. Combine the rice, hot water, cinnamon, and remaining almonds. Soak for at least 5 hours.

3. Working in batches, blend the rice mixture, evaporated milk, condensed milk and a pinch of salt. Strain the mixture through a sieve.

4. Rinse and hull the strawberries and mash the strawberries and sugar with a fork. Set aside for at least 1 hour.

5. For each serving, put about 2 tablespoons of strawberries in a glass.

6. Mound about 1 cup of shaved ice on top of the strawberries and drizzle the horchata over the ice.

7. Garnish with almonds and a drizzle of strawberries syrup.

See more: Berries, Dessert, Eggs/Dairy, Mexican, Nuts, Rice/Grain, Summer


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