Horchata Ice Cream

Horchata is my home girl.

Seriously. It’s second only to ginger beer in my personal ranking of favorite things to drink. Creamy, spicy, and refreshing, it’s everything I want in a beverage.

I was so psyched to try the REAL DEAL last week in Barcelona (on a whirlwind trip from which we are still recovering from some serious jetlag). Horchata from Spain is actually made from tiger nuts or chufas (which are not actually nuts at all, but rather tubers), though iterations of the drink have spread to the Americas and utilize everything from rice to almonds to sesame seeds. I hope to post more about our trip in the coming weeks; I have so much to share, but so many photos to sift through first. Patience, my dears.

As perfect as horchata is in liquid form, it’s even more brilliant churned into ice cream. Talk about refreshing… It’s all kinds of awesome.

Inspired by a sample of Tillamook’s new Cinnamon Horchata ice cream which I was fortunate enough to sample last fall, I knew I had to try my own. I’d already made homemade horchata before, and turning it into ice cream involved little more than mixing in some sweetened condensed milk and eggs.

The subtle cinnamon spice makes this ice cream taste like Christmas (according to Taylor, at least) but that’s not to say it can’t be enjoyed the rest of the year, too; a fact which I will prove over and over again this summer.

Read the Rest —Horchata Ice Cream

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