Nieve de Horchata Tapatía
Introduction
Nieve de Horchata Tapatía is a refreshing ice cream inspired by the traditional Mexican horchata drink from Jalisco. Known for its rich, creamy texture and unique flavor profile, this dessert combines the aromatic notes of rice, cinnamon, and vanilla, creating a distinctive treat perfect for hot weather. Horchata has its roots in ancient Spain but took on a new identity in Mexican cuisine, where it evolved with local ingredients. The city of Guadalajara, in particular, is renowned for its delicious interpretations of this creamy beverage, making the icy version a local favorite.
Ingredients
- Rice - 1 cup, uncooked
- Water - 4 cups
- Cinnamon stick - 1 large, broken into parts
- Sugar - 1 cup, adjust to taste
- Vanilla extract - 2 teaspoons
- Milk - 2 cups
- Condensed milk - 1/2 cup
- Almonds - 1/4 cup, optional
- Salt - a pinch
Preparation
Soaking the Rice
Start by rinsing the rice under cold running water until the water runs clear. In a large bowl, combine the cleaned rice and cinnamon stick pieces with 2 cups of water. Cover the bowl and let it sit at room temperature for at least 4 hours or overnight.
Blending Ingredients
After the soaking period, remove the cinnamon stick pieces. Transfer the soaked rice along with the soaking water into a blender. Add the remaining 2 cups of water and almonds, if using, and blend until smooth. This step usually takes about 2 to 3 minutes to ensure the mixture is well blended.
Straining the Mixture
Place a fine mesh strainer or cheesecloth over a large bowl. Pour the blended mixture through the strainer, pressing down with a spoon to extract as much liquid as possible. Discard the solids left in the strainer.
Mixing the Horchata Base
In the bowl with the strained rice milk, stir in sugar, vanilla extract, milk, condensed milk, and a pinch of salt. Stir until the sugar is completely dissolved.
Ice Cream Making Process
Using an Ice Cream Maker
If you have an ice cream maker, pour the horchata base into it and churn according to the manufacturer's instructions. This usually takes about 20 to 30 minutes, or until the mixture reaches a soft-serve consistency. Transfer the ice cream to a lidded container, smooth the top, close tightly, and freeze for at least 2 hours to firm up.
No Ice Cream Maker Method
If you do not have an ice cream maker, pour the horchata base into a shallow dish. Freeze for about 2 hours, then remove from the freezer and stir the mixture with a fork to break up any ice crystals. Repeat this freezing and stirring process every 30 minutes for about 2 to 3 hours, until the textura becomes creamy and scoopable.
Enjoying Nieve de Horchata Tapatía
Once ready, serve your Nieve de Horchata Tapatía in chilled bowls or glasses. Consider adding a sprinkle of ground cinnamon as a garnish, or topping with toasted almonds for an added crunch. This dessert pairs wonderfully with Mexican pastries like churros or polvorones, complementing the creamy sweetness with a touch of spice and flavor. You can also enjoy it plain, savoring each spoonful of this classic yet modernized Jaliscan treat.