Rum Spiked Horchata Recipes

RUM-SPIKED HORCHATA

Rum-Spiked Horchata image

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

Provided by TimG

Categories World Cuisine Recipes Latin American Mexican

Time 4h40m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup uncooked long grain rice
2 quarts warm water
½ teaspoon ground cinnamon
1 ¼ cups milk
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
¼ cup rum, or to taste
16 cubes ice

Steps:

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.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 47.1 g, Cholesterol 19.7 mg, Fat 5.2 g, Fiber 0.4 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 87.4 mg, Sugar 28.5 g

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