Rum-Spiked Horchata recipe

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Ingredients

1 cup uncooked long grain rice
2 quarts warm water
½ teaspoon ground cinnamon
1 ¼ cups milk
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
¼ cup rum, or to taste
16 cubes ice

Nutrition Info

262.7 calories
carbohydrate: 47.1 g
cholesterol: 19.7 mg
fat: 5.2 g
fiber: 0.4 g
protein: 6.8 g
saturatedFat: 3.2 g
servingSize: -
sodium: 87.4 mg
sugar: 28.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the rice and warm water together in a bowl, and let stand for 1/2 hour. Reserving the water, drain, and place the rice in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.

  2. Strain the rice through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla, and rum, if desired, until evenly blended. Refrigerate at least 2 hours.

  3. To serve, divide the ice cubes between four glasses, and pour the chilled horchata over the ice.

Recipe Yield

8 servings

Recipe Note

The Mayans and Aztecs called this the drink of the gods.

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