Rum-Spiked Horchata

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Rum Spiked HorchataRecipe

Photo: Jennifer Causey Styling: Lindsey Lower

This drink, a modern twist on the Latin American favorite, is fun and easy to make. In Mexico it's traditionally made by soaking or cooking rice and blending it into a milk. To save time, Gutierrez employs purchased rice milk. You can make this drink up to a week in advance; give it a good stir before serving to remix the superfine almond and rice solids.


Serves 8 (serving size: about 3/4 cup)


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4 cups plain rice milk
2 cups water, divided
1/2 cup blanched and slivered almonds
1/4 cup sugar
2 teaspoons ground cinnamon, divided
5 ounces dark rum


Hands-on : 10 Minutes
Total: 1 Hour, 10 Minutes

1. Place rice milk, 1 cup water, almonds, sugar, and 1 1/2 teaspoons cinnamon in a blender; blend 2 minutes or until smooth. Strain mixture through a cheesecloth-lined sieve over a large pitcher; discard solids. Stir in the remaining 1 cup water, and chill for at least 1 hour.

2. Just before serving, add rum and stir well. Fill glasses with ice; stir horchata, and fill glasses. Dust each drink with a dash of cinnamon.

Created date

February 2016

Nutritional Information

Calories 153
Fat 3.4 g
Satfat 0.2 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 1 g
Carbohydrate 20 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 48 mg
Calcium 27 mg
Sugars 12 g