Rum Spiked Horchata

EAT

Rum Spiked Horchata

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Soak the rice, almonds and cinnamon overnight in 4 cups of hot water.  The next day pour the soaked ingredients and liquid into a blender and whiz it up until it’s very very smooth. This could be 3-5 minutes.  Strain the mixture into a pitcher through a strainer or cheesecloth.  Add condensed milk and vanilla and stir well.  ADD THAT RUM!  Mix well, serve over ice with a sprinkle of ground cinnamon.                                       

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