Lunch: Homemade (Rum-infused) Horchata Recipe | MyRecipes

Recipe by Emma Crist Whole milk and sweetened condensed milk make this booze-infused Mexican horchata insanely rich and creamy.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Homemade (Rum-infused) Horchata Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup uncooked long grain rice
8 cups warm water
1 teaspoon ground cinnamon
1/4 cup whole milk
1 teaspoon vanilla
1 (14-ounce) can sweetened condensed milk
2 ounces spiced rum per glass
Grated fresh nutmeg, for garnish

Instructions

In a medium-sized bowl, combine rice and warm water and set aside for 30-60 minutes. Drain the rice through a sieve, retaining the water. Transfer rice to a food processor or blender with 1/2 cup of the retained water. Add the cinnamon, and blend on high for 2 minutes, or until a smooth paste forms. Transfer the paste to bowl with the retained water and whisk well. Let the mixture stand for 2-4 hours, whisking occasionally.
Strain the rice milk through a fine sieve into a jug or bowl. Add the milk, sweetened condensed milk and vanilla and blend well. Pour horchata into glasses filled with ice, leaving space at the top for rum. Mix in 2 ounces spiced rum per glass. Sprinkle with fresh nutmeg, if desired.

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