1 cup organic long-grain white rice, rinsed very well
3 cups water
4 medium sized cinnamon sticks
1/4 cup sliced almonds, toasted
1/4 tsp. ground cinnamon
1/4 cup canned coconut milk, full fat
1 banana
1 pint vanilla coconut milk ice cream, I used So Delicious no sugar added
1/2 cup ice
For topping
1/2 Tbsp cinnamon
1/2 Tbsp. coconut sugar
Instructions
In a medium sized bowl cover the rice with the water, add the cinnamon sticks and allow to soak at room temperature at least 3 hours or overnight. In the morning, discard the cinnamon sticks and transfer the rice and its soaking liquid to a blender. Add the toasted almonds and puree for about 2 minutes. Strain the horchata through a fine sieve into a bowl and rinse out the blender.
To make the topping, combine the 1/2 tablespoon of cinnamon and 1/2 tablespoon of coconut sugar, stir well to combine and set aside.
Return the horchata to the blender and add the coconut milk, banana, 1/4 teaspoon of ground cinnamon and puree until combined. Add the ice cream and ice and blend until smooth. Pour the smoothie into glasses and generously sprinkle the the top of each one with the cinnamon sugar topping.
Notes
To prepare the horchata in advance complete through the first blend then transfer the horcahata to a pitcher and store in the refrigerator until you are ready to mix up the smoothies.
I named this drink a smoothie because of its consistency, it is not thick like a true milkshake. The ice cream simply lends a creaminess to the smoothie, it doesn't thicken it.
