Horchata Milkshakes with Antique Taco

Posted on Jul 16, 2020 By

Join Chef Rick Ortiz, owner of Chicago’s Antique Taco restaurant, and his daughter, Scout, as he teaches us how to make one of his restaurant’s yummy summer desserts, a Horchata Milkshake. Made with banana, cinnamon, and whipped cream, this yummy recipe will become a summer staple!

Head to our Instagram to watch an interactive video of Rick and Scouty teaching us how to make this easy dessert. Share your kiddos participating on Instagram and tag #gomakestuff. And make sure to keep checking our feed because we’re sharing easy-to-follow art projects, special guests, and more.

INGREDIENTS/INSTRUCTIONS

Recipe Horchata Milkshake

Makes 2 Quarts

Ingredients:

2 Cups White Rice

1 Mexican Cinnamon Stick

¾ Cup Evaporated Milk

¾ Qts Sweetened Condensed Milk

1 Cup Water Sugar

4 Cups Water

1.5 Quart Vanilla Ice Cream

Instructions:

First spread the rice over 1 full sheet tray. Cook 20-30 minutes at 350 F, or until the edges are toasted. Blend the rice, cinnamon, and water until rice has a wet sand consistency. Pass the rice mixture through a fine strainer into a pitcher. Add evaporated and condensed milks and sugar and stir until sugar dissolves. Blend with Vanilla Ice Cream.