Rum-Spiked Horchata

Rum-Spiked Horchata

TimG 0

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

Ingredients 4 h 40 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings


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  • Prep

  • Ready In

  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

Baby Potsticker

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!


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.


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!