Rum-Spiked Horchata

SUBMITTED BY: TimG

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

PREP TIME	10 Min
READY IN	4 Hrs 40 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

1 cup uncooked long grain rice
2 quarts warm water
1/2 teaspoon ground cinnamon
1 1/4 cups milk
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup rum, or to taste (optional)
16 cubes ice

READ REVIEWS (1)

DIRECTIONS

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

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REVIEWS

Reviewed on Apr. 27, 2008 by FyreWvryn

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.

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