Rum-Spiked Horchata

Name: Rum-Spiked Horchata
Prep time: 10 min
Total time: 4 h 40 min
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

Rating: 4.73 stars

89 Ratings
89 Reviews
2 Photos

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

By TimG

Gallery

Recipe Summary test

prep:

10 mins

additional:

4 hrs 30 mins

total:

4 hrs 40 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

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 (Optional)
16 cubes ice

Directions

Step 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.

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

Nutrition Facts

Per Serving:

263 calories; protein 6.8g; carbohydrates 47.1g; fat 5.2g; cholesterol 19.7mg; sodium 87.4mg. Full Nutrition

Reviews (89)

Most helpful positive review

Baby Potsticker

09/25/2008

Oh jeeze...I dont even know where to start...I made this one night with carne asada for my bf and I...it was a busy day in the kitchen but well worth it. This was my first time making Horchata. We drank this aaaaalllll night and some the next day haha. I was a little short on time so only let the rice soak (2nd soaking) for 1 hr instead of 2 and let it refridgerate for maybe 30 minutes and just poured it over ice. This one def. stays in my recipe archives! Read More

Helpful

(54)

Most helpful critical review

Ani27

04/21/2011

Too milky not enough cinammon not enough water. The horchata is always different depending on the Mexican region you're at. If you ever get the chance to go to Calistoga California some folks from Nayarit have a Mexican restaurant 'Puerto Vallarta' with the BEST tasting horchata I've ever had. Read More

Helpful

(5)

89 Ratings

5 star values: 73
4 star values: 12
3 star values: 1
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Baby Potsticker

09/25/2008

Helpful

(54)

morrill4

09/11/2008

i found this recipe and decided to make it a virgin drink for my 2 1/2 yr old who loves horchata. it's way better than the store bought version. it's very easy to make just the right amount of everything. this will definitly be a keeper and next time i have adult time i will add the rum! thanks for sharing. Read More

Helpful

(49)

sueb

07/04/2008

Strange way to make a drink, but it was worth it! This is spicy and smooth! The unused rice made a good cereal when heated with some water! Read More

Helpful

(42)

HARTSDL

07/17/2009

This was so much better than I was expecting it to be! I loved it! It was great without the rum but adding the rum was a nice bonus. Read More

Helpful

(25)

SkyFyre

04/27/2008

Absolutly Terriffic drink. We just loved it. But I let the rice/cinnom paste soak in the rice water for about 24 hours. Then I used about a quarter of the liquid, to finish the recipe. I put the liquid in the blender along with all of the other ingredients and then let it sit for 2 hours in the fridge. Was very very good keeps well for a day or two when covered. Read More

Helpful

(21)

ROCKINROBIN2

05/05/2009

My first time making horchata and it was delicious. I don't know if I've ever had anything woth sweetened condensed milk that I didn't like. By looking at the recipe I thought it might be too sweet so at first I only put in 2/3 of the can but after sampling I added the rest. I still don't think it's too sweet it's just right. Would surely make it again. Read More

Helpful

(19)

citylounger

01/02/2009

This is the best horchata I have ever had! Better than what I had in Mexico! This is an excellent recipe. I made it virgin and add rum when ready to serve. My fiance likes more rum in his. I remember watching an episode of 'Bizzarre Foods' by Andy Zimmerman; he tried Horchata and immediately spit it out. Well I think he needs to try this recipe. He will be gulping this down! Read More

Helpful

(15)

DiamondGirl amanecer

03/06/2009

I prefer a little another way to make horchata, I want to say about this combination: rum and sweetened condensed milk in horchata - this is wonderful. This recipe makes very good cocktail. Read More

Helpful

(15)

Brig

10/11/2010

This drink is very nice. It has a flavour that is reminiscent of coconut perhaps reminds you of an Island drink which is nice when it's a snowy cold day outside! We had this without the rhum. We will be using the rice to make a hot rice pudding. Thank you for the recipe. Read More

Helpful

(12)

Ani27

04/21/2011

Helpful

(5)

More Reviews

Back to Rum-Spiked Horchata

All Reviews for Rum-Spiked Horchata

- of Reviews

Rum-Spiked Horchata

Servings Per Recipe: 8
Calories: 262.7

% Daily Value *

protein: 14 %

carbohydrates: 16 %

dietary fiber: 2 %

soluble fiber:

insoluble fiber:

sugars:

monosaccharides:

disaccharides:

other carbs:

fat: 8 %

saturated fat: 16 %

mono fat:

poly fat:

trans fatty acid:

cholesterol: 7 %

water:

ash:

vitamin a iu: 4 %

vitamin a re:

vitamin a carotenoid:

vitamin a retinol:

vitamin a carotene:

vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 13 %

vitamin b6: 4 %

vitamin b12: 7 %

biotin: 1 %

vitamin c: 2 %

vitamin e alpha equivalents:

vitamin e iu: 1 %

vitamin e mg:

folate: 15 %

vitamin k: 1 %

pantothenic acid: 7 %

calcium: 20 %

chromium:

copper: 4 %

iron: 6 %

magnesium: 6 %

manganese: 14 %

phosphorus: 19 %

potassium: 8 %

selenium: 17 %

sodium: 4 %

zinc: 6 %

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

160 palmitic:

180 stearic:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

omega 3 fatty acid:

omega 6 fatty acid:

alanine:

arginine:

cystine:

glycine:

histidine:

isoleucine:

leucine:

lysine:

methionine:

phenylalanine:

proline:

serine:

threonine:

tryptophan:

tyrosine:

valine:

alcohol:

caffeine:

pyramid bread:

exchange starch:

energy:

aspartic acid:

glutamic acid:

thiamin: 13 %

riboflavin: 16 %

vitamin d iu: 4 %

vitamin d mcg:

boron:

fluoride:

phytosterols:

iodine: 34 %

molybdenum: 9 %

pyramid milk:

exchange milk:

pyramid fat:

exchange other carbs:

exchange fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Rum-Spiked Horchata

1 of 89

All Reviews

Baby Potsticker

09/25/2008

Helpful

(54)

morrill4

09/11/2008

Helpful

(49)

sueb

07/04/2008

Strange way to make a drink, but it was worth it! This is spicy and smooth! The unused rice made a good cereal when heated with some water!

Helpful

(42)

HARTSDL

07/17/2009

This was so much better than I was expecting it to be! I loved it! It was great without the rum but adding the rum was a nice bonus.

Helpful

(25)

SkyFyre

04/27/2008

Helpful

(21)

ROCKINROBIN2

05/05/2009

Helpful

(19)

citylounger

01/02/2009

Helpful

(15)

DiamondGirl amanecer

03/06/2009

I prefer a little another way to make horchata, I want to say about this combination: rum and sweetened condensed milk in horchata - this is wonderful. This recipe makes very good cocktail.

Helpful

(15)

Brig

10/11/2010

Helpful

(12)

Ani27

04/21/2011

Helpful

(5)

1 of 2 Rum-Spiked Horchata

JourneytoEve

2 of 2 Rum-Spiked Horchata

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Rum-Spiked Horchata

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (89)

Most helpful positive review

Most helpful critical review

All Reviews for Rum-Spiked Horchata

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Rum-Spiked Horchata

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (89)

Most helpful positive review

Most helpful critical review

All Reviews for Rum-Spiked Horchata