Rum-Spiked Horchata Recipe -
Rum-Spiked Horchata Recipe
  • READY IN 4+ hrs

Rum-Spiked Horchata

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

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Original recipe makes 8 servings Change Servings
  • PREP

    10 mins

    4 hrs 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2008

Oh jeeze...I dont even know where to start...I made this one night with carne asada for my bf and was a busy day in the kitchen but well worth it. This was my first time making Horchata. We drank this aaaaalllll night and some the next day, haha. I was a little short on time so only let the rice soak (2nd soaking) for 1 hr instead of 2 and let it refridgerate for maybe 30 minutes and just poured it over ice. This one def. stays in my recipe archives!

Most Helpful Critical Review
Apr 21, 2011

Too milky, not enough cinammon, not enough water. The horchata is always different depending on the Mexican region you're at. If you ever get the chance to go to Calistoga, California some folks from Nayarit have a Mexican restaurant 'Puerto Vallarta' with the BEST tasting horchata I've ever had.

Sep 11, 2008

i found this recipe and decided to make it a virgin drink for my 2 1/2 yr old who loves horchata. it's way better than the store bought version. it's very easy to make, just the right amount of everything. this will definitly be a keeper, and next time i have adult time i will add the rum! thanks for sharing.

Jul 04, 2008

Strange way to make a drink, but it was worth it! This is spicy and smooth! The unused rice made a good cereal when heated with some water!

Jul 17, 2009

This was so much better than I was expecting it to be! I loved it! It was great without the rum, but adding the rum was a nice bonus.

May 05, 2009

My first time making horchata and it was delicious. I don't know if I've ever had anything woth sweetened condensed milk that I didn't like. By looking at the recipe I thought it might be too sweet so at first I only put in 2/3 of the can, but after sampling, I added the rest. I still don't think it's too sweet, it's just right. Would surely make it again.

Apr 27, 2008

Absolutly Terriffic drink. We just loved it. But I let the rice/cinnom paste soak in the rice water for about 24 hours. Then I used about a quarter of the liquid, to finish the recipe. I put the liquid in the blender along with all of the other ingredients and then let it sit for 2 hours in the fridge. Was very very good keeps well for a day or two when covered.

Mar 06, 2009

I prefer a little another way to make horchata, I want to say about this combination: rum and sweetened condensed milk in horchata - this is wonderful. This recipe makes very good cocktail.


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