Rum-Spiked Horchata
milk, rice, rum, vanilla, cinnamon
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 16 cubes ice
Directions for Rum-Spiked Horchata Recipe
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.
Read the full directions on Allrecipes.com
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