Discover the magic of homemade Rum Horchata—a luscious, sweet, and creamy cocktail.
Ninety-one. Ninety-one steep steps of El Castillo, Chichen Itza, is what I climbed in the sweltering Mexico heat before indulging in my first rum horchata. Both experiences are unforgettable. This was in my early twenties, when I took a trip to Mexico’s Yucatán Peninsula and enjoyed an excursion exploring Mayan ruins.
For the full history of horchata though, we need to take a trip through time and across the globe. While today’s recipe is inspired by the Mexican or Latin American version—by far the most popular in the U.S.— it seems horchata’s story might have began in North Africa, before moving to Spain and Portugal, where tiger nuts were a key ingredient. Eventually, horchata made its way to Central America, where rice replaced tiger nuts to create the creamy version we know today.
In this recipe, rum horchata combines soaked, uncooked rice with cinnamon, milk, sweetened condensed milk, vanilla, and a generous splash of rum. Perfect over ice on a sunny day or as a cozy alternative to eggnog during the holidays, it’s a drink that’s as rich in flavor as it is in history
Is Rum Horchata Healthy?
In short, no, rum horchata is not healthy. Though it is made from some natural ingredients, like rice and cinnamon, sweetened condensed milk has a high sugar and calorie content. Additionally, over-indulging in rum or any alcohol does not benefit your health. But everything in moderation right? I love serving rum horchata in place of dessert.
What’s The Deal With The Soaked Rice?
The key to achieving a rich and creamy texture in rum horchata lies in the use of the reserved soaking water. After soaking the rice in warm water for 30 minutes, the water absorbs starches and flavor from the rice, creating a base for the drink. This reserved water is combined with the processed rice-cinnamon paste and left to infuse for an additional 2 hours, allowing the flavors to meld and intensify. Straining the mixture through a fine sieve removes any solids, leaving behind a silky, aromatic liquid. Make sure you let the rice soak long enough, and use a fine mesh sieve or cheesecloth to strain it, so it won’t be chalky. This flavorful base is then blended with milk, sweetened condensed milk, vanilla, and rum to create a smooth and decadent rum horchata.
INGREDIENTS
- 1/2 cup uncooked long-grain white rice
- 3 to 4 cups warm water (enough to submerge the rice)
- 1 teaspoon ground cinnamon
- 1/2 cup milk
- 1/2 can (7 ounces) sweetened condensed milk
- 1/4 teaspoon vanilla extract
- 4 ounces dark rum (or more to taste)
- Ice cubes
- Cinnamon stick for garnish (optional, 1 per serving)
INSTRUCTIONS
Prepare
Soak and process rice with cinnamon.
Mix
Combine strained rice mixture with other ingredients; chill.
Serve
Pour over ice in glasses.
Devour!
FAQs & Tips
To prepare rum horchata a few days in advance, make the recipe as directed, but wait to add the rum and cinnamon garnish until you are ready to serve and enjoy. Once all mixed together, this drink is best when drunk immediately.
The star of this cocktail is the dark rum. Failing to use dark rum will change the taste of your rum horchata significantly. I chose Goslings Dark Rum, with notes of molasses, cinnamon, vanilla, and caramel, to enhance the warm complexity of the horchata. You can also opt for a spiced rum, such as Captain Morgan’s Spiced Rum or a combination of dark and spiced. Avoid white or light rum; it has more of a tropical taste, but lacks the warmth of dark rum.
Honestly, you can add whatever you like to your horchata! I have experimented with adding Espolòn tequila and Seagram’s 7 Crown whiskey. Also, Kahlúa works well in this cocktail.
Serving Suggestions
Embrace the rum horchata’s roots by serving your creamy cocktail with traditional Spanish or Latin American fare. Rum horchata goes perfectly with tapas-style dishes like these flavorful Spanish Meatballs, warm Arepas, Chicken Empanadas, and Shrimp Ceviche. Additionally, you can serve this delectable, sweet rum horchata or this alcohol-free Horchata as a dessert option to end a meal.
Recipe
Prep: 10 minutes
Total: 4 hours 40 minutes
Ingredients
- 1/2 cup uncooked long-grain white rice
- 3 to 4 cups warm water enough to submerge the rice
- 1 teaspoon ground cinnamon
- 1/2 cup milk
- 1/2 can 7 ounces sweetened condensed milk
- 1/4 teaspoon vanilla extract
- 4 ounces dark rum or more to taste
- Ice cubes
- Cinnamon stick for garnish optional, 1 per serving
Instructions
-
Combine the rice and warm water in a bowl. Let it stand for 30 minutes.
-
After the rice has soaked, drain the water into a separate container, reserving it (you will use it later). Process the rice with cinnamon in a food processor until a paste forms. Use a small amount of the reserved water if you need to help it blend smoothly.
-
After processing, stir the the rice paste into the reserved water and let it stand for 2 hours to infuse the flavors.
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After the 2-hour infusion, pour the mixture through a fine sieve into a pitcher to remove the rice solids, leaving behind a smooth liquid base. Stir in milk, sweetened condensed milk, vanilla extract, and rum. Mix well and refrigerate for at least 2 hours.
-
To serve, place ice cubes in glasses and pour the chilled horchata over the ice. Garnish with an optional cinnamon stick.
Nutrition Info:
Calories: 171kcal (9%) Carbohydrates: 20g (7%) Protein: 3g (6%) Fat: 1g (2%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.3g Cholesterol: 4mg (1%) Sodium: 13mg (1%) Potassium: 75mg (2%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 51IU (1%) Vitamin C: 0.02mg Calcium: 49mg (5%) Iron: 0.2mg (1%)
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