Rum-Spiked Horchata

The Mayans and Aztecs called this creamy, rum and vanilla-flavored cocktail 'the drink of the gods.'

Rated 4.8 from 60 votes

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

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.

What You Need

Instructions

Popular Recipes List