Rum-Spiked Horchata

Recipe View Infuse the Rice: In a large bowl, combine the rinsed rice with 2 cups of warm water. Allow to stand for 30 minutes to soften. (30 minutes)

Recipe View Create the Rice Paste: Reserve the infused water. Drain the rice and transfer it to a food processor. Add the cinnamon and process until a smooth paste forms. (5 minutes)

Recipe View Emulsify: Return the rice paste to the reserved infused water. Add the remaining warm water. Let stand for at least 2 hours, or preferably overnight, stirring occasionally as the water transforms into a milky white. (2 hours+)

Recipe View Strain: Strain the mixture through a fine-mesh sieve, cheesecloth, or nut milk bag into a large pitcher, discarding the solids. (10 minutes)

Recipe View Enrich and Flavor: Stir in the milk, sweetened condensed milk, and vanilla extract until well combined. If desired, add the dark rum, adjusting to your preference. (5 minutes)

Recipe View Chill: Refrigerate for at least 2 hours to allow the flavors to meld and the horchata to become thoroughly chilled. (2 hours)

Recipe View Serve: Divide the ice cubes among four glasses. Pour the chilled horchata over the ice. Garnish with a sprinkle of ground cinnamon before serving.