Homemade (Rum-Infused) Horchata

• 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

1. 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.
2. 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.

long grain rice, water, ground cinnamon, milk, vanilla, condensed milk, rum, fresh nutmeg

Taken from www.myrecipes.com/recipe/homemade-rum-infused-horchata (may not work)