I’m not messing around for Cinco de Mayo -- I’m NOT cooking from scratch! Instead, I’m going to point you to your nearest Mexican grocery where you are going to buy THIS and add water. This amazing drink seems to have shifted to a simplified American version from that found in Mexico. It may be a bit like asking you to mix Koolaid with Vodka and call it a drink -- but sometimes that’s okay.
Vanilla Horchata Serves 20 (or more with a shot of rum)
16 T Horchata Powder1 t cinnamon2 liters cold water1 T pure vanilla extract2 liters ice1 ½ ounce shot Rum per 10 oz. cup, optional
In a gallon pitcher or clean milk jug, combine Horchata Powder and cinnamon. Stir to combine and add 2 liters water and 1 tablespoon vanilla extract to this mixture and stir well. Add 2 liters ice and stir again. Horchata is best served very cold so be sure to use ice as part of the recipe. Serve with a bottle of rum on the side and add one shot (1 ½ ounces) per glass if desired.
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