Boring® Horchata Granita

Directions:                                                

Place a medium sized tray with a raised rim into the freezer.   Warm the Boring oat milk and water with the cinnamons in a saucepan on a medium heat.   Place the agave in a small heat proof bowl and once the Boring milk starts to just steam whisk a small ladle of it into the agave. Mix this back into the saucepan mixture.   

Bring to a gentle simmer and infuse for 8 minutes. Remove from the heat and whisk in the agar-agar (if using). 

Pluck out the cinnamon stick, give it a final whisk, then pour onto the pre-frozen tray and place back into the freezer. 

Remove it from the freezer after 45 minutes and whisk it briskly, especially around the edges, where ice crystals begin to form, it will be a very slushy solution to start. 

Do this whisking and freezing every 30 minutes, two more times, and then change to using a fork, and scrap it every 30 minutes.  

After about 4-5 hours of this it will become icier and more granular in texture, like icy snow. When ready to serve, remove from the freezer, give a final scrape with a fork, and dish into bowls. Enjoy with a shot of rum over the top, something a little less Boring.  

Recipe and Imagesby Kylee Newton