Rum spiked horchata
Making horchatas is time consuming, but completely worth the wait. It’s a good idea to start preparing it the day before you plan to drink it so it has plenty of time to process and chill.
Instructions
Mix the rice and warm water in a bowl. Let stand for 30 minutes - 1 hour or until rice has softened.
Using a sieve or small-holed colander, drain the rice, reserving the water.
Return the rice to the bowl or a food processor. Add the cinnamon to the rice.
Using a food processor will make quick work of turning the rice into a paste and the paste will have less chunks.
Return the rice to its water. Let stand a minimum of 2 hours - 6 hours is even better. Stir occasionally. As it processes, you’ll notice the water will turn a milky white. This is what you’re looking for.
Strain the rice through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla, and rum. Refrigerate for at least 2 hours
Serve cold horchata over ice.
Notes
A potato masher can also be used to mash the rice to the right consistency. Food processor or potato masher, either way is fine as long as the end result is a rice paste. While you can buy premade horchata mixes both in ready-to-drink and powder forms in many grocery stores, making your own will give you appreciation for the traditional process and the flavor is much richer than store bought versions. Use any leftovers to spike your coffee in the morning. It also makes an excellent milkshake on a hot day.
Source
Depending on your location, the horchatas may be made from ground rice, almonds, peanuts, cashews, sesame seeds or tigernuts. This version comes from Mexico where they use ground cinnamon, milk and vanilla extract; however, you might want to add some nutmeg, ground cocoa or other spices to create your own unique version. Horchata’s, sometimes called the “drink of the gods” is served in many Mexican restaurants.
Food in Mexico