Summertime Horchata recipe

All Recipes Best Recipe World Cuisine Recipes Latin American Mexican

Ingredients

6 cups water
1 ½ cups long grain rice, uncooked
¾ teaspoon ground cinnamon
1 (14 ounce) can sweetened condensed milk
1 ½ cups whole milk
1 ½ teaspoons vanilla extract
2 cinnamon stick
8 fluid ounces coconut-flavored rum
8 fluid ounces spiced rum

Nutrition Info

439.3 calories
carbohydrate: 57.2 g
cholesterol: 20.3 mg
fat: 5.4 g
fiber: 0.8 g
protein: 7.9 g
saturatedFat: 3.3 g
servingSize: -
sodium: 88.8 mg
sugar: 29 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak rice in water in a large pot, stirring occasionally, about 30 minutes.

  2. Drain the water into a medium, 2-quart pitcher.

  3. Blend rice and cinnamon in a blender or food processor, until pasty and rice is well-broken. Transfer rice paste in the water. Let stand 2 to 3 hours, stirring occasionally.

  4. Strain the rice water through a fine sieve or cheesecloth into a large, 3-quart pitcher. Add sweetened condensed milk, whole milk, vanilla extract, cinnamon sticks, stir briefly. Refrigerate 8 hours or overnight.

  5. Stir in coconut rum and spiced rum until flavors are well-mixed.

Recipe Yield

8 1/2 cups horchata

Recipe Note

With or without the rum, this refreshing, revitalizing drink is the perfect warm weather relaxer.

Do you like the recipe? Share this tasty recipe!