This is part of a sponsored campaign with the California Milk Processor Board and Latina Mom Bloggers. However, all opinions expressed are our own.
Who remembers that old disco tune, “Another Cha Cha” from Santa Esmeralda? This holiday season Art and I are getting our cha cha on with a new drink – Horchata. Every holiday party needs a great punch or signature drink. This year, we’re serving a traditional aguas fresca called Horchata, but infused with a little rum for our party guests. We’re calling this milky delight “RUM CHA CHA!” Apparently, there’s already a popular Rumchata on the market so I guess we won’t be bottling this up for sale. Although after imbibing, you’ll wish we had! Thick and creamy, this horchata recipe far exceeds those bought in the stores. Garnish the cocktail with chopped walnuts and a stick of canela (Mexican cinnamon) and get your cha cha heels on!
We based this recipe off of the Toma Leche campaign’s website that has other delicious milk-based recipes. Check it out here: http://bit.ly/TMLecheFB
The photo was taken by Norma Vega.
Yields 6-8 servings
1 cup uncooked long grain rice
6 cups warm water
2 cinnamon sticks
½ teaspoon ground cinnamon
2 cups whole milk
1 cup (12 fluid ounce) evaporated milk
1 (14 ounce) can sweetened condensed milk
1 cup sugar
1 teaspoon vanilla extract
1 jigger of good quality light rum per glass (although I prefer a jigger and a half)
- Combine the rice, warm water and cinnamon together in a large bowl and let stand for 24 hours covered in the refrigerated.
- The mixture should be milky white.
- Blend the mixture either in food processor or blender.
- Strain the mixture through a fine sieve into a large bowl. Discard the pulp.
- Stir in the remaining ingredients.
- Refrigerate for 2 hours or until well chilled.
- Serve over ice.
- NOW YOU POUR IN THE RUM AND MAKE THE “RUM CHA CHA!”
For more information about the Toma Leche campaign, check them out on Facebook: https://www.facebook.com/tomaleche