Raspado de Horchata con Fresas

1. 1

   Preheat the oven to 350F.

2. 2

   Roast 3/4 cup of the almonds until golden, about 8 minutes.

3. 3

   Let sit until cool enough to handle, then chop coarsely and set aside.

4. 4

   Combine the rice, water, cinnamon stick, and the remaining cup of almonds in a large container.

5. 5

   Once the water is cool, cover and refrigerate for at least 5 hours or overnight.

6. 6

   Working in batches, blend the rice mixture with the sweetened condensed milk, evaporated milk, and salt until as smooth as possible.

7. 7

   If its still a little grainy, strain the syrup through a sieve or colander lined with a double layer of cheesecloth.

8. 8

   Just before serving, rinse and hull the strawberries, then mash them lightly with a fork.

9. 9

   For each serving, put about 2 tablespoons of the strawberries in a serving dish.

10. 10

    Mound about 1 cup of shaved ice on top of the strawberries, then drizzle 3 to 4 tablespoons of the horchata syrup over the ice.

11. 11

    Top with the toasted almonds and a dusting of cinnamon and serve immediately.

* Per serving · 4 servings · Values may vary.