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Rum

1 of

Rum-Spiked Horchata

By: TimG

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

Rate/Review | Read Reviews (39)

3,331 Saves

Prep Time:
10 Min

Ready In:
4 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

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.