Spiked Horchata

A refreshing drink, perfect for an Easter Sunday brunch. Go the extra mile by serving with a cinnamon stick, but be warned: cinnamon sticks are actually kind of costly, so maybe a cute straw, but sprinkle some cinnamon on top at least.


  • 1 cup uncooked long grain rice...or you know, the rice you have on hand

  • 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 (optional)

  • Ice ice baby



  1. Mix the rice and warm water together in a bowl, and let stand for 1/2 hour. Reserving the water, drain, and place the rice in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.

  2. Strain the rice through a fine sieve into a bowl or pitcher, and seriously. Strain the heck out of it. No one likes drinking rice. Stir in the milk, condensed milk, vanilla, and rum, if desired, until evenly blended. Refrigerate at least 2 hours. That's crucial.

  3. To serve, pour the chilled horchata over the ice.


Do you think this would make a yummy vanilla-bean-horchata milkshake? Because I do!