Raspado de Horchata con Fresas

• 1 3/4 cups blanched almonds
• 3/4 cup medium-grain rice
• 3 cups hot water
• 1 (3-inch) piece Mexican cinnamon stick
• 1 (14-ounce) can sweetened condensed milk
• 1 (14-ounce) can evaporated milk
• Pinch of salt
• 2 cups fresh strawberries
• Shaved ice
• Ground Mexican cinnamon

1. Preheat the oven to 350F.
2. Roast 3/4 cup of the almonds until golden, about 8 minutes.
3. Let sit until cool enough to handle, then chop coarsely and set aside.
4. Combine the rice, water, cinnamon stick, and the remaining cup of almonds in a large container.
5. Once the water is cool, cover and refrigerate for at least 5 hours or overnight.
6. Working in batches, blend the rice mixture with the sweetened condensed milk, evaporated milk, and salt until as smooth as possible.
7. If its still a little grainy, strain the syrup through a sieve or colander lined with a double layer of cheesecloth.
8. Just before serving, rinse and hull the strawberries, then mash them lightly with a fork.
9. For each serving, put about 2 tablespoons of the strawberries in a serving dish.
10. Mound about 1 cup of shaved ice on top of the strawberries, then drizzle 3 to 4 tablespoons of the horchata syrup over the ice.
11. Top with the toasted almonds and a dusting of cinnamon and serve immediately.

blanched almonds, rice, water, cinnamon stick, condensed milk, milk, salt, fresh strawberries, ground mexican cinnamon

Taken from www.epicurious.com/recipes/food/views/raspado-de-horchata-con-fresas-379446 (may not work)