Rum-spiked Horchata, grainy refreshment

rum_spiked_horchata
The Horchata is a traditional beverage made from ground almonds, sesame seeds, rice, barley, or tigernuts. The name is traditionally from the Spanish region of Catalonia and the drink is served cold in the summer as a natural form of refreshment.

To make the Rum-spiked Horchata, you will need 1 cup uncooked long grain rice, 2 quarts warm water, 1/2 teaspoon ground cinnamon, 1 1/4 cups milk, 1 (14 ounce) can sweetened condensed milk, 1 teaspoon vanilla extract , 1/4 cup rum, or to taste, and 16 cubes ice.

To prepare, mix the the rice and warm water together in a bowl and let it stand for 1/2 hour. Save the water and drain and put the rice in the bowl of a food processor. Next add the cinnamon and process until it forms a paste. Return the rice to the water and let stand it stand for at least 2 hours. Stir the mixture occasionally as the water turns milky white. Strain the rice through a fine sieve into a bowl or pitcher and stir in the milk, condensed milk, vanilla, and rum until it is evenly blended. Refrigerate at least 2 hours.

When ready to serve divide the ice cubes between four glasses, and pour the chilled horchata.

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