Signature Cocktail: Rum Spiked Horchata

Horchata is a delicious drink found all over Latin America and Spain. It can be made from almonds, rice, sesame seeds, or barley, among other things. The kind I’m familiar with is milky, though that’s not essential. Typical flavors include cinnamon, vanilla, coconut, lime, or various spices. Basically, it’s a whole bunch of goodness in one smooth beverage. I wanted a grown-up version so I made this.


Though some recipes call for ground nuts or rice or corn, others just suggest soaking grains in water for a few hours or overnight. I adapted a recipe that called for soaking rice in water and adding milk, vanilla, and cinnamon. The original recipe called for sugar, but I skipped it entirely since I was also adding Orchata, a sweet cinnamon cream rum found in most liquor stores. (RumChata is another choice).


It was super delicious—light and creamy, though a bit on the sweet side, despite the lack of added sugar. The hardest part was letting the rice soak for three hours!

Rum Spiked Horchata

(recipe adapted from A Beautiful Mess)

  • 1 cup uncooked white rice
  • 3 cups water
  • 1/2 cup milk
  • 1/2 tablespoon vanilla
  • 1/2 tablespoon ground cinnamon
  • 3 oz. Orchata (cinnamon cream rum; could also use RumChata)
  1. Blend the rice and water in a blender for a minute. Then let the rice soak in the water for three hours.
  2. Place a fine-meshed sieve over a bowl and drain the rice-y water. Discard the rice.
  3. Pour rice water, milk, vanilla, Orchata, and ice into a cocktail shaker and shake until chilled.
  4. Pour into glasses and sprinkle cinnamon on top.


Posted by & filed under I Made It Myself.


  1. hilary

    JUST YESTERDAY Len asked, “Hey, can you make Horchata?”
    “Never have,” I said, “but bet I could.”
    Thanks for the instant gratification



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