Rum-Spiked Horchata

The Mayans and Aztecs called this creamy, rum and vanilla-flavored cocktail 'the drink of the gods.'

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 279 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• 1 (14 ounce) can sweetened condensed milk
• 1 ¼ cups milk
• 1 cup uncooked long grain rice
• 16 cubes ice
• 2 quarts warm water
• ¼ cup rum, or to taste

Recipe Instructions

Step 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.

Step 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.

Step 3

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