“This milky drink is a popular kids’ beverage in Mexico. It may remind you of eggnog without the eggs. It must be refrigerated for at least twelve hours before serving, so plan ahead. Don’t be surprised if, like so many Mexican moms, you get in the horchata habit of having a pitcher in the refrigerator at all times. It also makes a wonderful cocktail with a shot of rum, not unlike a White Russian.” -Chef Richard Sandoval
1 (14oz) can sweetened condensed milk
1 (12oz) can evaporated milk
2 tablespoons raw long-grain rice
2 tablespoons almond flour
4 (3in) cinnamon sticks
Optional: 1 shot of rum in each drink when serving
Ground cinnamon, for garnish
Whisk the condensed milk, evaporated milk, and 2/3 cup water together in a pitcher, making sure to completely combine the two canned milks. Add the rice and almond flour & whisk again. Add the cinnamon sticks, cover & refrigerate for at least 12 hours and up to 24 hours.
Strain into a bowl, pressing hard on the solids. Discard the solids. Return the milk mixture to the pitcher. Divide among four tall ice filled glasses, add rum if desired and sprinkle each with ground cinnamon.