Horchata & Rum Horchata Cocktail

Time: 8 – 12 hours

“They say that time heals everything
They say that with alcohol you forget everything”

Music Selection: Christina Aguilera – La Reina


4 cups whole milk

2 cups water

1 ¼ cups rice (uncooked)

½ cup toasted slivered almonds

2 cinnamon sticks (more to garnish)

½ cup brown sugar

1 Tbsp sugar

Dash cardamom (optional)

Toppings: cinnamon sticks, ground cinnamon, whipped cream, maraschino/boozy cherries

For cocktail: your favourite dark rum


In a spice grinder, grind the rice, almonds (toast them first for best flavor) and cinnamon sticks into a fine paste.

In a large container, pour the milk, water, vanilla, sugar and cardamom. Mix in the rice paste. Mix well. Cover and place in fridge for 8 – 12 hours.

When ready to use, pour the horachata into a pitcher, but through a fine sieve to capture the rice and other sediment.

Pour horchata over ice and add 1 –  1 ½ oz of your favourite dark rum. Top with whipped cream, a dash of cinnamon powder, a maraschino cherry and/or a cinnamon stick.

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