Rum-Spiked Horchata

8 ingredients
3 steps

Ingredients

  • 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

  1. 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. 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. 3
    To serve, divide the ice cubes between four glasses, and pour the chilled horchata over the ice.

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