Rum-Spiked Horchata

Rum-Spiked Horchata

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

Ingredients

4 h 40 m {{adjustedServings}} servings
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Original recipe yields 8 servings

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Directions

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  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

54
  1. 74 Ratings

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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. ...

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 ...

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!