Cococut-Horchata Rum Frosty
This makes 2 quarts and serves 6 to 8. For a smaller batch, cut the recipe in half.
4 cans of coconut milk
1 stick cinnamon, plus extra for garnish
1 cup long grain rice
1 cup sugar
4 oz spiced rum
Toasted coconut for garnish (optional)
Combine 3 cans of coconut milk, one cinnamon stick, and sugar in a large pot and bring to a gentle simmer over medium-low heat, stirring occasionally to prevent sticking. Once the milk begins to simmer, remove from heat and stir in the other can of coconut milk.
Meanwhile, in a blender, pulse rice to a coarse grind. (Be careful not to completely pulverize the rice, as you'll want to strain it out later.) Add the rice to the pot and allow soak in the liquid (covered) for at least three hours, or overnight.
Drain the liquid with a fine mesh strainer. Add cinnamon powder and rum, and place in the freezer. After about 3 or 4 hours, pour the frosty mixture into a blender and puree. Serve garnished with a pinch of cinnamon and/or toasted coconut.
*This recipe was created by Mathew Ramsey as part of an original boozy drink lineup. Find his other spiked creations here.
