Wednesday, March 16, 2016

Rum Horchata

What happens when you take this recipe and add this recipe and add some rum? You get a darn good drink.
Horchata is rice and almonds soaked overnight, blenderized, and then chilled. Why not add a little rum - what could possibly go wrong? They did it in this  month's issue of Cooking Light. I can definitely see this as a cocktails on the veranda sort of drink come summer.

I did add the cinnamon stick to the soaking session. I'm not sure that it was needed since I added the burnt cinnamon simple syrup.

Rum Horchata (Adapted from Martha Stewart)

6T long grain rice, buzzed in a blender
1 1/4 c blanched almonds
1 cinnamon stick
4 1/2 cup water, divided
3/4 c sugar (or to taste)
1/4 c burnt cinnamon simple syrup

In a bowl mix rice, almonds, cinnamon stick and 2 1/2 c of warm water. Let sit overnight.

Discard cinnamon stick and add mixture to the blender.  Blend until smooth and no longer gritty. Mix in 3/4 c sugar into 2 c warm water. You might want to microwave it for a few seconds so that the sugar dissolves. Add 1 c of the water to the blender. If you blender fits the remainder of the water add, if not you can add it later. Strain the liquid over a fine mesh strainer lined with cheesecloth. Let drain. Add remaining water and 1/4 c of the burnt cinnamon simple syrup. Chill. Mix before serving.

You can either drink this straight up or add 1oz of dark rum to 8oz of the horchata. It's up to you if you want to add ice. I think it tastes better over ice. Depending on how thick you prefer your drinks, you might want to dilute it with a little water. Sprinkle with a little cinnamon.

I prefer things a little on the sweet side so this was good for me. Many prefer things less sweet and might want to cut back a little on the sugar. You can also add a little vanilla to the mix and I think no harm will come. Now I'm also wondering if a little chocolate would hurt the mix?

I found this post helpful too.

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