Rum Horchata.jpg

One of our favorite things to do is to have taco night with our friends. We gather together, make a big taco bar, and sit around and eat and talk. Usually, we make a pitcher of margaritas to go with our tacos, but this week we decided to try something new. Enter horchata. We've always loved this sweet, milky treat, but until we discovered David Lebovitz's recipe, it always seemed like one of those things that you never make because it's just too hard. With the help of a Vitamix blender and a few tweaks, it was easy! We added a few shots of dark rum to David's recipe to kick it up a notch.


  • 2/3 cup white rice (we used short grain rice)
  • 3 cups warm water
  • One teaspoon ground cinnamon
  • 3/4 cup sugar
  • 2 cups milk
  • 3 to 4 ounces dark rum

1. Combine rice and warm water and let sit for at least eight hours to soften the rice. 

2.  Puree the rice and water until it’s as smooth as possible. Strain the mixture through a sieve a few times, or through cheesecloth to remove as much rice sediment as possible. Note: there will be sediment left over. Don't sweat it. 

3. Add sugar, cinnamon, and milk, blending until the sugar is dissolved. Taste, and adjust sweetness, if necessary. Add rum and serve over ice!

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