Rum-Spiked Horchata Recipe

Rum-Spiked Horchata Recipes

  • PREP 10 mins
  • READY IN 4 hrs 40 mins 


Original recipe makes 8 servings

  •  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


  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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