It’s gotta be May when you hear Cinco de Mayo and Mother’s Day, which I will add is in the same week! I’ve wanted to make horchata for the longest time and finally took the time to look up some recipes and figure out the basics of what makes horchata deliciously amazing. With Cinco de Mayo happening on Wednesday, I think this recipe would fit right in (with a splash of booze too!).

Ingredients needed:
Recipe adapted from The Kitchn

•  5 cups of water
• 1 cup of long grain white rice
• 3/4 cups of blanched almonds (we used slivered almonds)
• 1 cinnamon stick
• 1/4 tsp. of vanilla extract
• 1/4 cup of sweetened condensed milk
• 1 shot of light or dark rum
• Cheesecloth or fine mesh strainer
• Ground cinnamon (optional: for finished topping)

How to make boozy creamy horchata:

Step 1: Pour 4 cups of hot water into a large bowl. Add in the rice and almonds as well. Cut up the cinnamon stick into small pieces and drop into the bowl. Put saran wrap or a lid overtop your bowl, place it into the fridge, and leave it there to sit overnight.

Step 2: In the morning, pour the mixture into a blender and blend well for about 3 minutes, or until the mixture is smooth.

Step 3: Using a cheesecloth or fine mesh strainer, pour the mixed ingredients into a pitcher. I found it helpful to use a spatula to help strain and push the liquid out from the solids.

Step 4: Once the liquid has been strained, mix in an additional 1 cup of water into the pitcher, along with the vanilla extract, sweetened condensed milk, and 1 shot of rum.

Step 5: Your boozy creamy horchata is ready to be served! Pour over ice and garnish with ground cinnamon and a cinnamon stick (optional).

There’s so many ways you can make horchata, but this one was a win for me! Not only do I love it, but B is a HUGE fan of this recipe! How do you make horchata?

You may like this Cinco de Mayo wallpaper download.