Horchata (Mexican Milkshake)

1 cup raw long grain white rice
1/2 cup blanched whole almonds
2/3 cup sugar
1 teaspoon vanilla extract
1 pinch cinnamon, plus more for garnish
freshly ground nutmeg, optional
Directions
Combine rice, almonds, sugar, vanilla, a pinch of cinnamon and 4 cups water in a blender. Blend until the rice and almonds are completely pulverized, about a minute.

Strain through a mesh strainer. Serve over ice and garnish with cinnamon or freshly grated nutmeg.

Cookies 'n' Cream Shake

4 scoop(s) vanilla ice cream
4 cream-filled chocolate sandwich cookies, coarsely chopped
1 cup(s) milk


Directions

In blender, combine ice cream, cookies, and milk and blend until mixture is smooth and frothy. Pour into 2 tall glasses.

Banana-Split Shake

4 tablespoon(s) fudge sauce
1 banana, diced
1/4 cup(s) chocolate ice cream
1/4 cup(s) strawberry ice cream
1/4 cup(s) vanilla ice cream
1 cup(s) milk
whipped cream (optional)
1 tablespoon(s) chopped walnuts or pecans
2 maraschino cherries
Fudge sauce for garnish

Directions

In each of 2 tall glasses, place 2 tablespoons fudge sauce, half of the diced banana, 2 mini scoops chocolate ice cream, and 2 mini scoops strawberry ice cream.
In blender, combine vanilla ice cream and milk and blend until mixture is smooth. Add mixture do glasses; top each with whipped cream, if you like, walnuts and a cherry, then drizzle with fudge sauce.