Add Your Own Photo to this Recipe
Rum-Spiked Horchata
6
Servings
Servings
1 1/2h PT1 1/2H
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
1h
Ready In
Ready In
Recipe: #34584
March 24, 2020
Categories: Beverages, Alcohol, Cocktails, Desserts, Mexican, South American, Make-Ahead, No-Cook, Cinco de Mayo, Regional Holiday, Summer, Blender, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spring more
"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
Ingredients
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.
Related
