I have to preface this review by stating I am an AVID Horchata drinker and have even gone on a quest through my southwestern town to locate the best Horchata aficionados. Having said that, Hannah Kaminsky’s frozen vegan version does not disappoint when it comes to great Horchata flavor. When I saw that the recipe actually started out just like Horchata (soaking of almonds and rice), I knew this recipe was for me.
I let the almonds and rice soak for a full 24 hours and then proceeded with the recipe, which included blending and straining the almond/rice mixture, cooking it down, and chilling it to a scary gelatinous goo (don’t let this frighten you, it churns to a beautifully rich ice cream).
It was easy to follow and I did not make any modifications (other than accidentally adding a bit too much cinnamon, which was a delicious mistake). The result was a silky, ever-so-slightly grainy, Horchata flavored bliss. If you have not had real Horchata made from scratch than this may seem odd, but there is a wonderful micro-grit from the almonds and rice that lends itself as a perfect balance to the sugary, cinnamony sweetness that is Horchata. Even the next day this ice cream was creamy and delectable, the true measure of exemplary homemade ice cream in my humble opinion (and the fact that it was all gone within 36 hours of making).
As the end of MoFo approaches, I am looking forward to having more time to delve further into this book! One of you will have that chance before I do! The winner of Vegan a la Mode is...
Way to go! Please contact me with your shipping information at vegintraining at g mail dot com.