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Rum Horchata

Alexa Shields

Horchata is a creamy cinnamon and rice drink that is popular throughout Mexico and South America. We combined this classic favorite with rum for a decadent cocktail you’ll love to sip at all night long, especially on those cool nights.



  • 1 cup uncooked Long Grain Rice
  • 2 quarts warm Water
  • 1/2 tsp. ground Cinnamon
  • 1 1/4 cups Milk
  • 1 (14 ounce) can Sweetened Condensed Milk
  • 1 tsp. Vanilla Extract
  • 1/4 cup Rum of your choice


Mix the rice and warm water in a bowl and let it stand for about 30-60 minutes, until the rice has softened. Drain the water, reserving it for later.

Put the rice in a food processor. Add cinnamon and process until you get paste.

Return the rice to the reserved water and let stand for two hours, even more if you’re patient. Stir occasionally. The water will eventually turn milky white.

Strain the rice through a fine sieve into a pitcher. Stir in the regular milk, the condensed milk, vanilla, and finally the rum. 1/4 cup is recommended, but feel free to adjust that amount. Stir everything together.

One last step: refrigerate for two hours. Serve over ice with a cinnamon stick garnish.

*If you don’t have time to make your horchata from scratch, you can purchase horchata at some specialty grocery store, as well as most Mexican restaurants.

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