Ingredients and Weight:
- 2 cups (280g) white rice
- 1 cup (240ml) whole milk
- 1 cup (240ml) evaporated milk
- 1 cup (240ml) heavy cream
- 1/2 cup (100g) granulated sugar
- 1 teaspoon (5g) ground cinnamon
- 1/2 teaspoon (2.5g) ground nutmeg
- 1/4 teaspoon (1.25g) ground allspice
- 1/4 cup (60ml) dark rum
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Rinse the rice thoroughly in a fine-mesh sieve.
- In a large bowl, combine the rice, water, cinnamon, nutmeg, and allspice. Cover and soak overnight or for at least 4 hours.
- Discard the soaking water and add the soaked rice to a blender with the whole milk, evaporated milk, heavy cream, and sugar.
- Blend on high speed for 2-3 minutes, or until smooth and creamy.
- Strain the mixture through a fine-mesh sieve into a large bowl.
- Stir in the rum.
- Serve chilled, garnished with ground cinnamon or nutmeg if desired.
Nutritional Information:
Per serving (1 cup):
- Calories: 340
- Fat: 19g (of which 12g saturated)
- Cholesterol: 75mg
- Sodium: 140mg
- Carbohydrates: 38g (of which 27g sugar)
- Protein: 6g
Dish Characteristics:
- Creamy and refreshing
- Sweet and spicy
- Boozy and indulgent
- Perfect for summer parties or Mexican-themed gatherings
User Comments:
- "This horchata is absolutely delicious! The rum adds a nice boozy kick that makes it perfect for a party."
- "I love the combination of flavors in this drink. The cinnamon and nutmeg really give it a warm and inviting taste."
- "This is the best horchata I've ever had. It's so creamy and flavorful, and the addition of rum makes it even better."
Special Precautions and Tips:
- If you don't have time to soak the rice overnight, you can soak it in hot water for 30 minutes instead.
- If you don't have a blender, you can use a food processor to blend the ingredients.
- Be sure to strain the mixture through a fine-mesh sieve to remove any lumps or sediment.
- Serve chilled for the best flavor.
