My Recipes
Rum-Spiked Horchata
Author:Sandra Gutierrez
6 Ingredients
1 hour 10 mins
This drink, a modern twist on the Latin American favorite, is fun and easy to make. In Mexico it's traditionally made by soaking or cooking rice and blending it into a milk. To save time, Gutierrez employs purchased rice milk. You can make this drink up to a week in advance; give it a good stir before serving to remix the superfine almond and rice solids.
Serves
1
Serves
1
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