How to Make Mayan Chocolate Cake Recipe

Rum-Spiked Horchata

It's full of dark cocoa powder, butter, sugar, and heavy whipping cream.

Recipe Summary Rum-Spiked Horchata

The Mayans and Aztecs called this the drink of the gods.

Ingredients | Mayan Chocolate Cake Recipe

1 cup uncooked long grain rice

2 quarts warm water

½ teaspoon ground cinnamon

1 ¼ cups milk

1 (14 ounce) can sweetened condensed milk

1 teaspoon vanilla extract

¼ cup rum, or to taste (Optional)

16 cubes ice

Directions

Mix the rice and warm water together in a bowl, and let stand for 1/2 hour. Reserving the water, drain, and place the rice in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.

Strain the rice through a fine sieve into a bowl or pitcher. Stir in the milk, condensed milk, vanilla, and rum, if desired, until evenly blended. Refrigerate at least 2 hours.

To serve, divide the ice cubes between four glasses, and pour the chilled horchata over the ice.

Info | Mayan Chocolate Cake Recipe

prep: 10 mins additional: 4 hrs 30 mins total: 4 hrs 40 mins Servings: 8 Yield: 8 servings

TAG : Rum-Spiked Horchata

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