Rum-Spiked Horchata


The Mayans and Aztecs called this the drink of the gods.

Prep Time:
10 mins
Additional Time:
4 hrs 30 mins
Total Time:
4 hrs 40 mins
8 servings


  • 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


  1. 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.

  2. 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.

  3. To serve, divide the ice cubes between four glasses, and pour the chilled horchata over the ice.

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