Rum-Spiked Horchata

Really really good!

The first time I made this I made a double batch. For testing purposes, go back to the original recipe as shown above so that (hopefully) it will fit in the vitamix container. Based on my experience, and some previous reviews, this is what I’ll try next: 1 c. Rice & 2 qt. HOT water in the Vitamix. Let sit for 30-45 minutes. NOT MORE THAN A HOUR. Now, Add 1 t. Cinnamon and, turn on the Vitamix. Then let it sit some more, turning it on occasionally I’d say over a 2+ hour period. Then let sit without disturbing for another 2 hours so all the sediment goes to the bottom. Drain by using the coffee filter (NOT paper), and then strain again. Get rid of sediment. Add 1 Can (for this batch) coconut milk, 1.5 c. Milk, 1 t. Vanilla. Stir and place in fridge. Over the next several hours, stir occasionally and then place back in the fridge. Critique as compared to the first batch. Note: I didn’t like that the ice melting really diluted it. Suggest making Horchata Ice Cubes to use instead.

I hadn’t had horchata, but my kids came home for Christmas talking about it. I decided to try making it for them. The first batch was good enough to inspire a second batch the next day.

Amazing. Plus you can let it sit between steps (quite a long time it turns out) and still delicious. You can’t make anything out of the rice as I had hoped. I tried and tried to re-use the rice but after the horchata process, I could not get it to soften enough to make rice pudding or anything else. The reviewers who said you can re-use the rice may not have tried it.

I tried it, but without vanilla essence, and with unsweetened uncondensed milk instead…still good! Ended up with 2 liters of delicious rummy goodness…I don’t know about “serves 8”, but it made for a great Supernatural marathon! Is there anything we can do with the dead rice pulp though? Also, anyone know if we can just replace the rice with almonds straight up?

great drink used cinnamon sticks

I made a triple batch and used Fireball instead of the rum, and added a little freshly-grated nutmeg. Delicious!

The Drink Of The Gods its pulque, discovered on the mesoamerican region (Mayas do not belong to this region) and Horchata dates from XIX Century (It’s not a prehispanic drink), made by nuns as a no-alcochol alternative to Rompope. Dont want to be an but lets not alterate gastronomy history. Anyways, delicious recipe, the rum adds a lot of flavor, strong but still sweet. Great taste.

going to 5 star this sucker because it was not only delicious but the recipe left room to play around. soak your rice in warm water overnight, 1 1/2 tsp cinn, and 2 oz of CM cannonball blast rum per 8 oz horchata during serving. only difference i would suggest. this made my mexican friends do a hat dance. that might sound racist, if they actually hadnt done it.

I first saved this recipe over 4 years ago. I’ve made it countess times. Over the years, my recipe has evolved a bit and following is how I alter this exceptionally great base recipe: I place the rice and hot water in my blender and just leave it there; pulsing occasionally as I pass by over the course of 4+ hours. Once the rice water is done, I strain through a sieve lined with a couple layers of cheesecloth; TWICE. Add 1 can sweetened condensed milk, 1 can evaporated milk, 1C half & half, 1 tsp vanilla, and 1 tsp cinnamon. I keep this in the refrigerator as a virgin base, and mix with coconut rum when serving over ice. I prefer far more rum than the original recipe calls for, but do what suits you personally when adding alcohol. **The coconut rum ups the flavor ante though – give it a try.

I gave this recipe a 5-star rating because it was delicious! I had to modify it, but I may have not measured the right amount of water because I was making three things at once. I thought the drink was too watery and not sweet enough, but it could have been my mistake. I added an additional can of condensed milk, and it was the hit of the party. The good thing about it is that you can taste it the way it is and see if you need to add anything to it. Every single person raved about it, and they could not believe it was homemade! Definitely a keeper!

This drink is lush!!! The added rum is just divine . So pleased with the result !!

So worth the effort!

I only gave two stars because I didn’t care for the sweetened condensed milk. I think that’s what gave it a sort of artificial sweetener taste to it. Perhaps with a different brand, it might have been better.

I’m so happy I found this recipe. It tastes just like the rum drink in the stores. We did experiment with the rum…only because it wasn’t clear which rum to use. Finally figured out it’s the white rum (not spiced or coconut). And we did add a smidge more than the 1/4 cup that’s called for.

This drink was so good it made me feel like I had finally returned home after a lifetime away. Talk about a party in my mouth and all I had to do was add heaps more Rum as I’m a drinker/drunk. I reckon I will probably end up real (Fat Fella) chubby from drinking this. Guests coming for Christmas and this drink is now on the menu! Tkx heaps for ur recipe, RGS, Koz

Delicioso!!!!! Im mexican and this is the original way to make orchata

This tastes just like the Rum Chatta I love!!! I’ve made this a few times now. I double strain it so I don’t have that grainy taste. Also I add more rum! 🙂

This was so so good…… Excellent….. just like the popular chata sold in stores. I made it exactly per the recipe. it was gone in no time…….

Oh Wow! This is really good. I followed the recipe exactly except for the timing. I started the rice paste at lunch time and finished it by dinner. Also, for a light weight drinker this is the perfect amount of rum and individuals can always add more.

This was awesome…horribly addictive.