Horchata – Rum Spiked or Not?

10 Dec
20121210-100820.jpgI wouldn’t normally write a post about Rum, but when I opened the box from Shellback I was inspired! First off the box was personalized just for me, how cool is that? When I opened it up, inside I found a very funny certificate (pictured) about the Rum.  The packaging was flawless, each bottle nestled in a pillowed covering and unharmed. ” Sourced from some of the finest Caribbean sugarcane,20121210-095747.jpg and blended with twelve spices and other natural flavors, Shellback is a modern rum for discerning palates.” The website is really fun….check it out!20121210-095801.jpg
I thought, how can I write about booze on this blog? Then it hit me…it’s holiday time and I bet you need a break, just a small moment of peace, something that the kids will like while mommy or daddy relax too.
Growing up I never had Horchata, that sweet, cinnamon-y, creamy frothy beverage. We had Knishes, Matzoh balls and occasionally chinese take out! Mexican food in the 70’s in Upstate NY was just not something we had.  Since I moved to the Pacific coast I have been introduced to so much fun Mexican food and Horchata is one of my favorites.20121210-095755.jpg
Some say Horchata has roots in Egypt, Spain and then Mexico, Some use almonds some use rice as the base, either way it is a deliciously sweet indulgent treat. Traditional Horchata is dairy free, made only with rice or almond milk.
If you can’t have milk this recipe is easily made dairy-free, just skip the milk and condensed milk.
So make up some tacos and Horchata and for dinner and spike yours with yummy Shellback Rum! The kids can have theirs too but make sure to keep the rum all to yourselves!20121210-095816.jpg

Horchata with a Twist

This recipe will come out best if you have a high powered blender like a Blend Tech or Vita Mix but you can use any blender or food processor.
1 cup uncooked long grain rice
2 quarts warm water
1 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)

Mix the rice and warm water together in a bowl, and let stand for about an hour.  Drain the rice and reserve the water for later use. Place the rice in a blender, add the cinnamon and process until a paste forms. (you may want to add a bit of the reserved liquid if it too thick) Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.

Strain the rice through a fine strainer into a bowl or pitcher. Using cheesecloth in a strainer will give you the best results. Stir in the milk, condensed milk, vanilla until evenly blended. Refrigerate at least 2 hours.

Before Serving toss in the blender  or use a stick blender to froth.

Pour the chilled horchata over the ice, add  even amounts of rum to glasses.

For the kids OMIT the RUM!!

If you are looking for some other rum drinks check this out.

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One Response to “Horchata – Rum Spiked or Not?”

  1. Its like you read my mind! You appear to know a lot about
    this, like you wrote the book in it or something. I think that you could do with
    some pics to drive the message home a little
    bit, but other than that, this is magnificent blog.

    An excellent read. I will definitely be back.

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