Rum-Spiked Horchata

    Rum-Spiked Horchata


    74 people made this

    About this recipe: Horchata is a traditional Mexican drink, which the Mayans and Aztecs called this the drink of the gods. Here it is made even more heavenly with the addition of rum.

    Serves: 8 

    • 180g uncooked long grain rice
    • 2L warm water
    • 1/2 teaspoon ground cinnamon
    • 300ml milk
    • 1 (397g) tin condensed sweetened milk
    • 1 teaspoon vanilla extract
    • 60ml rum, or to taste (optional)
    • 16 cubes ice

    Prep:10min  ›  Extra time:4hr20min  ›  Ready in:4hr30min 

    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 and liquid through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla and rum, if using, 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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