Rum-Spiked Horchata

Rum-Spiked Horchata

51 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    4 h 40 m
TimG
Recipe by  TimG

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (51)

Rate This Recipe
morrill4
45

morrill4

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.

Baby Potsticker
42

Baby Potsticker

Oh jeeze...I dont even know where to start...I made this one night with carne asada for my bf and I...it 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!

sueb
35

sueb

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!

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