Rum-Spiked Horchata Recipe

A lot of people call this drink as (RumChata). Why? Well because the main ingredient that is used to make this delicious milky drink is Rum, it’s an old sacred drink created by the Mayans and Aztec’s they use to call this as the drink of the Gods, so the Horchata as it is called is made up of cinnamon, Milk and Rice, you can add a great amount of patience as well. Considering the fact that you will have to wait for a whole day to let the rice maximize its flavor in the drink, also you need something yummy something milky, Chilled and a little sweet to combat that fluctuating mood of yours. When all of these ingredients are put into consideration don’t you think that adding rum makes sense here? It’s the whole package it’s got the flavor to be super delicious creamy to sooth that natural flavor and also a kick to let you relax.

Instructions

  • 1

    Making Rum-Spiked Horchata is easy, simply follow the steps below and you should be able to give your taste buds a mouth-licking gift.

    Serving Size: 8 Persons

    Ingredients:

    (1 cup) uncooked long grain rice
    (2 quarts) warm water
    (1/2) teaspoon ground cinnamon
    (1/4) cups milk
    (14 ounce) can sweetened condensed milk
    (1 teaspoon) vanilla extract
    (1/4 cup) rum, or to taste (optional)
    (16 cubes) ice

  • 2

    Directions

    Mix the rice and warm water together in a bowl, and let stand for 1/2 hour.

  • 3

    While Reserving the water, drain, and place the rice in the bowl of a food processor.

  • 4

    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.

  • 5

    Strain the rice through a fine sieve into a bowl or pitcher.

  • 6

    Stir in the milk, condensed milk, vanilla, and rum, if desired, until evenly blended.

  • 7

    Refrigerate at least 2 hours until well chilled.

  • 8

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

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