Strawberry-Horchata Raspados

1. 1

   Heat oven to 350 degrees.

2. 2

   On a cookie sheet, toast 3/4 cup of the almonds until golden.

3. 3

   Cool, coarsely chop and set aside.

4. 4

   Combine remaining almonds with rice, cinnamon and 3 cups hot water in a large container.

5. 5

   Cool to room temperature and refrigerate overnight.

6. 6

   In a blender, puree mixture with condensed milk, evaporated milk and salt until smooth.

7. 7

   Strain over a fine sieve; if you dont have one, use a cheesecloth over a colander.

8. 8

   Mash strawberries lightly with a fork and put a little on the bottom of each glass.

9. 9

   Place shaved ice on top, and pour rice and almond syrup over it.

10. 10

    Top with cinnamon and chopped almonds.

* Per serving · 4 servings · Values may vary.