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Rumchata

Tenaya Darlington
Print Recipe
Servings 1

Ingredients
  

  • 4 ounces 120 ml horchata
  • 1 ounce 30 ml dark rum (El Dorado 5 yr)
  • ½ to 1 ounce 15 to 30 ml cold brew coffee
  • Dash of cinnamon to garnish
  •  
  • HORCHATA:
  • Makes 4 ½ cups or 36 ounces
  • 1 cup 185 g uncooked long-grain white rice
  • 1 small cinnamon stick
  • 4 cups 950 ml cold water, divided
  • ½ cup 120 ml simple syrup*
  • 2 teaspoons vanilla
  • ¼ teaspoon sea salt

Instructions
 

  • HORCHATA: Combine rice, cinnamon stick, and 2 cups (475 ml) of water in a large jar or pitcher. Cover and let sit for at least 8 hours, or overnight, blend the rice mixture, including the cinnamon stick, in a blender on high for 15 to 20 seconds, or until the rice has been ground to a sandy consistency. Add the remaining 2 cups of water, and blend a second time, briefly. Strain the rice mixture through a fine-mesh kitchen strainer lined with cheesecloth. You’ll need to stir it to help the mixture pass through the cloth. Discard the leftover rice paste. Stir in syrup, vanilla, and salt.
  • RUMCHATA: Fill a chilled rocks or highball glass with ice. Add the rum and horchata. Stir. Pour in the cold brew over the back of a spoon and garnish the top with cinnamon.

Notes

* SIMPLE SYRUP:
Makes 1 ½ cups (12 ounces)
1 cup (200 g) Demerara sugar
1 cup (240 ml) water
Heat the sugar and water in a saucepan over medium heat. Do not boil. Stir until sugar dissolves, about 3 to 5 minutes, then remove the pan from the stove. Cool. Transfer the syrup to a clean bottle or jar. Cover and refrigerate.
PAIR WITH: Birchrun Hills Tomme Molé