Rum-Spiked Horchata

6
Servings
1 1/2h
Prep Time
0m
Cook Time
1h
Ready In


"In Mexico, this drink is made by soaking or cooking rice and blending it into milk. This recipe saves time by using rice milk, which is now readily available in most grocery stores."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (255.6 g)
  • Calories 129.3
  • Total Fat - 3.9 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0 mg
  • Sodium - 20.9 mg
  • Total Carbohydrate - 22.5 g
  • Dietary Fiber - 1.4 g
  • Sugars - 18.4 g
  • Protein - 1.7 g
  • Calcium - 145.2 mg
  • Iron - 0.4 mg
  • Vitamin C - 56.3 mg
  • Thiamin - 0 mg

Step 1

Place the rice milk, 1 cup water, almonds, sugar, and 1 1/2 teaspoons cinnamon in a blender. Blend for 2 minutes or until smooth.

Step 2

Strain the mixture through a cheesecloth-lined sieve over a pitcher. Discard the solids. Stir in the other cup of water. Chill for at least 1 hour.

Step 3

Just before serving, add the rum and stir well. Fill glasses with ice; stir horchata and fill the glasses. Dust each glass with a dash of cinnamon.

Tips & Variations


No special items needed.

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