Recipes Cuisine Latin American Mexican Rum-Spiked Horchata 4.7 (88) 65 Reviews 2 Photos The Mayans and Aztecs called this the drink of the gods. Recipe by TimG Updated on April 29, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Prep Time: 10 mins Additional Time: 4 hrs 30 mins Total Time: 4 hrs 40 mins Servings: 8 Yield: 8 servings 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 Directions 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. I Made It Print