Spiked Horchata Recipe
A rum-spiked horchata, featuring rice, coconut water and milk, and cinnamon, offers a boozy take on the traditional Latin American beverage.
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Instructions
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Bring 5 cups of water to a boil.
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Rinse rice, then combine it with cinnamon sticks in a heatproof bowl; pour the boiling water over them.
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Once cool, cover and soak the mixture overnight.
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The next day, remove the cinnamon stick, transfer the rice and water to a blender, and blend for 30 to 45 seconds until liquified.
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Strain the blended rice water through a fine-mesh sieve or cheesecloth into a bowl.
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Whisk coconut water, coconut milk, sugar, vanilla extract, cinnamon, salt, and dark rum into the strained rice water until sugar dissolves.
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Chill for 1 to 2 hours, then serve in glasses, garnished with cinnamon sticks.