Cinnamon Vanilla Horchata Slush
Creamy almond milk horchata with cinnamon and vanilla in an icy, spoonable texture for a cooling nonalcoholic treat.
- Serves
- 8Serves(1890 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.9°Brix
- cuisine
- Mexicancuisine
- (15 ratings)
- 4.7(15 ratings)
Ingredients
Serves 8
- Water1360 ml
- Simple Syrup 2:1220 ml
- Almond Milk300 ml
- Vanilla Extract10 ml
Method
- 1
Combine the base
Add the water, 2:1 simple syrup, almond milk, and vanilla extract to a pitcher or mixing container.
- 2
Mix until even
Stir thoroughly until the syrup is fully blended and the almond milk looks smooth throughout.
- 3
Chill the mixture
Refrigerate the horchata base until cold before adding it to your frozen drink machine.
- 4
Freeze and serve
Pour the chilled mixture into the machine and run until thick, creamy, and icy, then serve right away.
Tips
- Chill the almond milk, water, and syrup before adding them to the machine for a smoother texture and faster freezing.
- Shake or stir the almond milk well before measuring so the drink stays creamy and even.
- For the cleanest flavor, add the vanilla extract after the larger liquids so it disperses easily.
- If holding the mixture before freezing, keep it refrigerated and stir again before pouring into the machine.
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