Rum Spiked Horchata Recipe

A light and delicous mexican drink recipe.

Ingredients

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

Directions

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.

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Rum Spiked Horchata Recipe
Rum Spiked Horchata Recipe
Rum Spiked Horchata Recipe
Rum Spiked Horchata Recipe
Rum Spiked Horchata Recipe
Rum Spiked Horchata Recipe
Rum Spiked Horchata Recipe
Rum Spiked Horchata Recipe
Rum Spiked Horchata Recipe
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