How To Make Rum-Spiked Horchata

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Preparation: 10 minutes

Cooking: 0 minutes

Total: 10 minutes

Serves:

Ingredients

1 cup long-grain white rice
4 cups water
1 cinnamon stick
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1/2 cup rum
1/2 tsp vanilla extract
Ground cinnamon, for garnish

Instructions

In a blender, combine the rice, water, and cinnamon stick. Blend until the rice is broken down into small particles.
Let the mixture sit at room temperature for at least 1 hour (or up to overnight) to allow the flavors to meld.
Strain the mixture through a fine-mesh sieve into a pitcher, discarding any solids.
Stir in the sweetened condensed milk, evaporated milk, rum, and vanilla extract until well combined.
Serve the horchata over ice, garnished with a sprinkle of ground cinnamon.