Dessert Drink Recipe

Inspired by El Rodeo Lewiston

Time30m

Serves2

House Made Horchata, rum, Kahlua

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Ingredients

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Horchata Base

1 cup Long-grain white rice

1 piece Cinnamon stick

4 cups Water

1 tsp Watkins vanilla extract

1 cup sugar

2 cups Milk (or almond milk for a non-dairy option)

Drink Components

2 oz Dark rum

1 oz Kahlua

1 cup Ice cubes

to taste Ground cinnamon (for garnish)

Method

Horchata Preparation

Soak the Rice

In a bowl, combine the long-grain white rice and the cinnamon stick. Add 2 cups of water, cover, and let it soak for at least 4 hours or overnight for best results.

Blend the Mixture

After soaking, drain the rice and cinnamon. In a blender, combine the soaked rice and cinnamon with 2 cups of fresh water. Blend until the rice is finely ground.

Strain the Mixture

Pour the blended mixture through a fine mesh strainer or cheesecloth into a large pitcher. Squeeze out as much liquid as possible. Discard the solids.

Sweeten and Flavor

Add the sugar, milk, and vanilla extract to the strained liquid. Stir until the sugar is dissolved. Refrigerate until chilled.

Drink Assembly

Mix the Drink

In a cocktail shaker, combine 2 oz of dark rum and 1 oz of Kahlua. Add 1 cup of ice cubes and shake well until chilled.

Serve

In a glass, fill halfway with the prepared horchata. Pour the rum and Kahlua mixture on top. Stir gently to combine.

Garnish

Sprinkle a pinch of ground cinnamon on top for garnish before serving.