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Summertime Horchata

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"With or without the rum, this refreshing, revitalizing drink is the perfect warm weather relaxer."
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10 h 40 m servings 439 cals
Original recipe yields 8 servings (8 1/2 cups horchata)

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  • Prep

  • Ready In

  1. Soak rice in water in a large pot, stirring occasionally, about 30 minutes.
  2. Drain the water into a medium, 2-quart pitcher.
  3. Blend rice and cinnamon in a blender or food processor, until pasty and rice is well-broken. Transfer rice paste in the water. Let stand 2 to 3 hours, stirring occasionally.
  4. Strain the rice water through a fine sieve or cheesecloth into a large, 3-quart pitcher. Add sweetened condensed milk, whole milk, vanilla extract, cinnamon sticks; stir briefly. Refrigerate 8 hours or overnight.
  5. Stir in coconut rum and spiced rum until flavors are well-mixed.


  • Cook's Notes:
  • Substitute 1 cup coconut milk for the rum if desired. You can use coconut-flavored rum or spiced rum.
  • Chill with ice if serving the same day.

Nutrition Facts

Per Serving: 439 calories; 5.4 g fat; 57.2 g carbohydrates; 7.9 g protein; 20 mg cholesterol; 89 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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