With 5 simple ingredients, this blend of vanilla ice cream, rice, and milk is a simple take on a Mexican-style horchata with a super-rich and creamy texture.
In a blender, purée rice, milk, bananas, ice cream, and cinnamon until smooth.
Divide among 4 tall glasses. Sprinkle a pinch of cinnamon over top.
Use cooled white rice or leftover rice in the fridge.
To make a vegan smoothie, swap in plant-based milk and ice cream.
Cool down when the temperatures start to rise with this blend of creamy textures and delicious flavors for a twist on the traditional Mexican-style Horchata from your favorite Mexican restaurant.
Making Horchata from scratch is quite simple and this take on the traditional version is ready in just minutes, all you need to do is combine and enjoy. Simply prepare your rice of choice, we’ve chosen a high-quality grain like Mahatma® White Rice, and let cool before blending in. Pro Tip: Use this as an opportunity to use up any leftover rice from yesterday’s dinner.
Once your rice is cooled and ready to go, blend with milk, bananas, ice cream and cinnamon. If you’re on a plant-based milk kick, swap in your favorite like coconut milk, almond milk or even rice milk.
Although this drink is the perfect cool down beverage for a warm summer day, you can really make this smoothie anytime! With the benefits of using hearty and filling rice grains, nutritious fruit, and milk, you can make this into a power breakfast on-the-go or a pick me up snack when you need something after or before your workout.
If you’re a peanut butter lover you might want to try out this Breakfast Smoothie with fruit and rice version using your favorite variety. Peanut allergy? Swap in almond butter!