Rum-Spiked Horchata
Recipe: #34584
March 24, 2020
Categories: Beverages, Alcohol, Cocktails, Desserts, South American, Make-Ahead, Regional Holiday, 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 is 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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy blanched almonds for this recipe, as unblanched almonds will have a bitter taste.
- If you can't find plain rice milk, you can substitute almond milk or oat milk.
- Substitute almond milk for the rice beverage to make the recipe vegan-friendly. The benefit of this substitution is that it eliminates the need for dairy, making the recipe suitable for vegan diets.
- Substitute coconut rum for the dark rum to give the drink a unique tropical flavor. The benefit of this substitution is that it adds a new and interesting flavor to the drink, making it more interesting and enjoyable.
Coconut Rum-Spiked Horchata Replace the plain rice milk with coconut-flavored rice milk and replace the dark rum with coconut rum. Add 1 teaspoon of coconut extract and an additional 1/4 cup of sugar. Blend for 2 minutes or until smooth, strain the mixture through a cheesecloth-lined sieve over a pitcher, and discard the solids. Stir in the other cup of water and chill for at least 1 hour. 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 and shredded coconut.
Mexican Street Corn Salad - A delicious and easy side dish that pairs perfectly with Rum-Spiked Horchata. This salad is made with fresh corn, mayonnaise, cotija cheese, chili powder, and lime juice for a zesty and flavorful accompaniment.
Grilled Fish Tacos - These flavorful tacos are a great complement to Mexican Street Corn Salad. They're made with freshly grilled white fish, topped with a creamy cilantro lime sauce, and served on warm corn tortillas. The combination of the spicy salad and the creamy tacos is sure to be a hit!
FAQ
Q: How much rum should be used for this recipe?
A: 5 ounces of dark rum should be used for this recipe.
Q: What other ingredients are needed?
A: This recipe also requires 1/4 cup of lime juice, 1/4 cup of orange juice, 1/4 cup of simple syrup and 3 ounces of club soda.
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Fun facts:
Rum-Spiked Horchata is a traditional Mexican beverage and is said to have been a favorite of the famous Mexican artist, Frida Kahlo.
The recipe for Rum-Spiked Horchata is believed to have been passed down from the Aztecs, who used to prepare it with fermented agave juice instead of rum.