Horchata Cinnamon Chip – Hecho en 8/25/13
This is the second time around for this flavor. The first time was a pretty good rendition however, it was too icy in the consistency. Flavoring was through the roof but consistency lacking. I decided to give it another go and hopefully perfect it.
First, I started by making horchata. Very simple and easy to make. I would say that it is one of those drinks that is supremely underrated. It’s creamy, smooth, yet light with that lovely cinnamon flavoring. The recipe fits nicely within an ice cream base mixture as it has milk as the main component. And the best part of this… you’ll have some left over for a Rum cocktail while you cook. 🙂
Here is the recipe I used. It was way better than the previous: 5 Ways to Make Horchata – Rice Water + Milk
(Special thanks goes to Forkfingers and Chopsticks!!! Check out her recipes!)
Quick Base Recipe Item list:
- 6 Egg Yolks
- 1 Cup Sugar
- 1/2 Tsp Vanilla
- 1 Cup Whole Milk
- 1/2 Cup Cream
- 1 1/2 Cup Horchata (Three stages; 1/2 Cup @)
I used the horchata in three stages to get the most of and build upon the flavor profile. In the milk base, after eggs/sugar were tempered/added, and included in the cooled batter mixture prior to ice cream stir.
Finally, during “the stir” process I added Hershey’s Cinnamon Chips. If you haven’t tried these little guys, get yourself to the store and make a batch of cookies to start. It’s incredible. They add little power packs of cinnamon flavoring on top of the light notes the horchata foundation delivers.