Annie Schlecter 
Hands-On Time
5 Mins
Total Time
2 Hours 5 Mins
Serves 6 to 8

How to Make It

Step 1

In a saucepan, over low heat, warm the rice milk and sugar, stirring often, until the sugar dissolves.

Step 2

Remove from heat. Stir in the ground cinnamon and rum; let cool.

Step 3

Cover and refrigerate for at least 2 hours and up to 24 hours.

Step 4

Pour into flutes. Garnish with a cinnamon stick.

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