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Rum-Spiked Horchata

Photo: Jennifer Causey Styling: Lindsey Lower

Hands-on time 10 mins
Total time 1 hr, 10 mins
Yield

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

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.  

Ingredients

  • 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

Nutrition 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

How to Make It

  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.