Rum-Spiked Horchata

Since I am still making dishes for /r/52weeksofcooking, I decided to make it a little more interesting, I decided to make each meal with a drink. I have only had horchata in a restaurant and via a powder so I decided to make it myself and holy hell this was delicious.

This drink definitely takes some time to make but it is well worth it and it makes enough to drink for a while or with a lot of people. Also, I am a bit of a lush so adjust the rum as you see fit.

  • Servings: 10
  • Difficulty: easy
  • Print

Summary

  • Course: Drink
  • Preparation Time: 10 minutes
  • Waiting Time: 270 minutes

Ingredients

1 Cup Rice
1/2 teaspoon Ground Cinnamon
1 1/4 Cups Whole Milk
1 14 oz can Sweetend Condensed Milk
1 teaspoon Vanilla Extract
1/4 – 3/4 Cup Rum or to taste

Steps

  1. Mix the Rice and 8 Cups warm water in a bowl and let stand for 30 minutes.
  2. Reserving the water, drain the Rice, and place in a food processor.
  3. Add the Cinnamon and process until a paste forms (about 1 minute of pulses).
  4. Return the Rice Paste to the water and let stand for at least 2 hours, stirring occasionally.
  5. Strain the mixture through a sieve into a bowl.
  6. Stir in the Milk, Condensed Milk, Vanilla Extract, and Rum until evenly blended.
  7. Refrigerate for at least 2 hours.
  8. Serve over ice.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s