Rum-Spiked Horchata recipe
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Ingredients
- 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 16 cubes ice
Nutrition Info
- 262.7 caloriescarbohydrate: 47.1 gcholesterol: 19.7 mgfat: 5.2 gfiber: 0.4 gprotein: 6.8 gsaturatedFat: 3.2 gservingSize: -sodium: 87.4 mgsugar: 28.5 gtransFat: : -unsaturatedFat: : -
Directions Rum-Spiked Horchata
Directions
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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.