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.