Photo by Josh Merideth

This spin on the popular Mexican drink incorporates cinnamon and nutmeg to create a light and creamy dessert.

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½ gallon

  • 12 egg yolks
  • 1 cup sugar
  • 2 cups heavy cream
  • 4 cups horchata
  • Pinch of salt
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  1. Put egg yolks in a blender with sugar and blend.
  2. 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 By
    Anthony Lamas of Seviche in Louisville, Kentucky

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