Horchata Milk Shake

• 1 cup long-grain white rice, rinsed well
• 3 cups water
• 4 medium cinnamon sticks, cracked
• 1/4 cup sliced almonds
• 1 tablespoon plus 1/4 teaspoon ground cinnamon
• 1 tablespoon sugar
• 1/4 cup plus 2 tablespoons sweetened condensed milk
• 1/2 banana (2 ounces)
• 1 pint vanilla ice cream
• 1/2 cup ice

1. In a bowl, cover the rice with the water.
2. Add the cinnamon sticks and let stand at room temperature for at least 3 hours or overnight; discard the cinnamon sticks.
3. Meanwhile, in a skillet, toast the almonds over moderate heat, tossing, until fragrant, 3 minutes.
4. In a small bowl, blend 1 tablespoon of the ground cinnamon with the sugar.
5. Transfer the rice and its liquid to a blender.
6. Add the almonds and puree for 2 minutes.
7. Strain the horchata through a fine sieve into a bowl.
8. Rinse out the blender.
9. Return the horchata to the blender and add the condensed milk, banana and the remaining 1/4 teaspoon of ground cinnamon and puree.
10. Add the ice cream and ice and blend.
11. Pour the shake into glasses, sprinkle the cinnamon sugar on top and serve.

longgrain white rice, water, cinnamon sticks, almonds, ground cinnamon, sugar, condensed milk, banana, vanilla ice cream

Taken from www.foodandwine.com/recipes/horchata-milk-shake (may not work)