This Mexican snow cone is flavored by a strawberry version of the rice-based drink, horchata. It came to The Times from the pastry chef Fany Gerson, who grew up in Mexico City, after the newspaper put out a call for shaved-ice recipes. Ms. Gerson advises the use of Mexican cinnamon in the drink, suggests adding a second can of condensed milk to the syrup if you desire a stickier, sweeter outcome, and makes the excellent point that there is no need to seek out an expensive ice crusher to make a raspado. You can use a blender to crush ice.
Ingredients
- 1 ¾ cups almonds, blanched
- ¾ cup medium-grain rice
- 1 3-inch piece Mexican cinnamon (canela)
- 3 cups hot water
- 1 can condensed milk
- 1 can evaporated milk
- Pinch salt
- 1 pint strawberries
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Nutritional Information
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Nutritional analysis per serving (6 servings)
648 calories; 26 grams fat; 9 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 87 grams carbohydrates; 4 grams dietary fiber; 61 grams sugars; 19 grams protein; 50 milligrams cholesterol; 240 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
About 6
Preparation
- Heat oven to 350 degrees. On a cookie sheet, toast 3/4 cup of the almonds until golden. Cool, coarsely chop and set aside.
- Combine remaining almonds with rice, cinnamon and 3 cups hot water in a large container. Cool to room temperature and refrigerate overnight. In a blender, purée mixture with condensed milk, evaporated milk and salt until smooth. Strain over a fine sieve; if you don’t have one, use a cheesecloth over a colander.
- Mash strawberries lightly with a fork and put a little on the bottom of each glass. Place shaved ice on top, and pour rice and almond syrup over it. Top with cinnamon and chopped almonds.
Dining and Cooking