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Rum-Spiked Horchata
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Recipe Summary Rum-Spiked Horchata
The Mayans and Aztecs called this the drink of the gods.Ingredients | Most Popular Cocktails In America
1 cup uncooked long grain rice
2 quarts warm water
½ teaspoon ground cinnamon
1 ¼ cups milk
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
¼ 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.
Info | Most Popular Cocktails In America
prep:
10 mins
additional:
4 hrs 30 mins
total:
4 hrs 40 mins
Servings:
8
Yield:
8 servings