Rum-Spiked Horchata Recipe

Rum-Spiked Horchata Recipe

How To Make Rum-Spiked Horchata

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Preparation: 10 minutes
Cooking: 0 minutes
Total: 10 minutes



  • 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


  1. In a blender, combine the rice, water, and cinnamon stick. Blend until the rice is broken down into small particles.

  2. Let the mixture sit at room temperature for at least 1 hour (or up to overnight) to allow the flavors to meld.

  3. Strain the mixture through a fine-mesh sieve into a pitcher, discarding any solids.

  4. Stir in the sweetened condensed milk, evaporated milk, rum, and vanilla extract until well combined.

  5. Serve the horchata over ice, garnished with a sprinkle of ground cinnamon.


  • Calories : 270kcal
  • Total Fat : 5g
  • Saturated Fat : 3g
  • Cholesterol : 15mg
  • Sodium : 55mg
  • Total Carbohydrates : 48g
  • Dietary Fiber : 0g
  • Sugar : 12g
  • Protein : 4g
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