Coconut Rum Horchata

So on my way home from work today, I got into a car accident.

Really it was just a fender bender - both cars were completely drivable, and thankfully no one was hurt.

And, it was in no way my fault.

Yessssssssssss.

(Just sayin'.)

But get this - I was hit by a woman making an illegal left turn into a Dunkin' Donuts.

Who, as it turns out, did not even have a license to drive a car.

I guess she really needed some donuts?

I can kinda relate though.

After waiting an hour in the heat, humidity, and impending thunderstorms for the officer to do his thing, I was wishing like Cher that I could turn back time and pour me some of this coconut rum horchata I made over the weekend.

I mentioned I had something up my sleeve for "Rum Day" at the beach, and let me tell you - this drink did not disappoint.

If you've never heard of horchata, it is a traditional sweet Mexican drink made with rice and cinnamon.  Which sounds kinda weird, but trust me when I say it basically tastes like rice pudding in liquid form.

Now I honestly have no idea how 'traditional' the original recipe is that I adapted, but I decided to take it to another level and use coconut milk & coconut rum.

Holy smokes.

Even people who said they do not like coconut thought this drink was awesome.

FYI - it's also quite scrumptious without the rum, so don't feel compelled to add it.

Unless you had an afternoon like mine.

In that case, feel free to double the amount!

Coconut Rum Horchata

• 1 C. uncooked long grain rice
• 2 quarts warm water
• 1/2 t. ground cinnamon
• 1 C. coconut milk
• 1/4 C. fat free half & half
• 1 (14-ounce) can sweetened condensed milk
• 1 1/2 t. pure vanilla extract
• 1/2 C. coconut or light rum, or to taste (this is optional – drink is great virgin!)

Mix the rice and warm water together in a bowl, and let stand for half an 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 very fine sieve (I used a coffee filter) into a bowl or pitcher, and discard the solids. Re-strain liquid to ensure all particles are removed.  Stir in coconut milk, half & half, condensed milk, vanilla, and rum (if desired) until evenly blended. Refrigerate at least 2 hours before serving.

To serve, divide ice cubes between eight glasses, and pour the chilled horchata over the ice.  Serves 8.

Recipe Adapted from Allrecipes.com