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Horchata Slushie

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Cuisinart 6 in 1Dessert

Cinnamon-rice slushie with whole milk, sweetened condensed milk, and vanilla.

Ingredients

Timing & equipment

  • Equipment: Cuisinart 6 in 1, blender, and fine-mesh strainer
  • Soak: at least 4 hours, preferably overnight
  • Chill: until completely cold, ideally 2–4 hours
  • Setting: Slushy

Instructions

  1. Soak. Combine the rice, cinnamon stick, and 4 cups water. Soak for at least 4 hours, preferably overnight.
  2. Blend. Remove the cinnamon stick, then blend the rice and soaking water very thoroughly.
  3. Strain. Pass through a fine-mesh strainer. For a smoother slushie, strain twice.
  4. Mix. Whisk in the whole milk, condensed milk, sugar, vanilla, ground cinnamon, and salt.
  5. Chill. Refrigerate until completely cold, ideally 2–4 hours.
  6. Make the slushie. Pour into the Cuisinart and run on the Slushy setting.
  7. Serve. Serve immediately with a light dusting of cinnamon.

Notes & variations

  • For an even creamier version, replace ½ cup of the whole milk with ½ cup evaporated milk.