This spin on the popular Mexican drink incorporates cinnamon and nutmeg to create a light and creamy dessert.
12 egg yolks
1 cup sugar
2 cups heavy cream
4 cups horchata
Pinch of salt
1 tablespoon cinnamon
1 teaspoon nutmeg
- Put egg yolks in a blender with sugar and blend.
- In a saucepan, heat cream and horchata over medium heat. Add warm cream mixture slowly to the blender with the eggs, tempering the yolks. Add a dash of salt and chill mixture in the refrigerator until it reaches 40 degrees. Process in ice cream maker following manufacturer’s directions.
Recipe ByAnthony Lamas of Seviche in Louisville, Kentucky