When Rick and I lived in Boston a couple of years ago, drugs we were in a completely different stage of our lives. Quite frankly, viagra 40mg we didn’t know each other all that well when we decided that I should move to Boston from Colorado to be with him while he finished his PhD. (I know it was crazy…)
One of my fondest memories of Boston has nothing to do with the city, really. It’s more about Rick and his endearing, wide-eyed, childlike spirit – and his mean White Russians. He and I spent many days of the fall and winter cuddled up in piles of blankets and jackets (we couldn’t really afford heat). We just couldn’t seem to get warm enough on some of those bitter cold nights, even through our full-on karate routines in our empty dining room. So, we decided to make the chill a little more comfy with the help of our dear friend, Kahlua.
Rick’s White Russians are out of this world – the perfect balance of milk, coffee liquor and vodka. I honestly don’t know how he does (or how I can’t seem to master the same balance of this incredibly simple yet delicious beverage). Couple that with our old school Nintendo marathons and we had the most amazing moments, without fail.
It’s amazing to me, at the current time in my life, that we didn’t mind the “inconvenience” of being cold. Even though we didn’t have much money, we didn’t have heat and we didn’t really have much furniture, we found a way to enjoy life with each other. We embraced the simpler life and our perfect love.
That’s why this recipe for Horchata (which I’ve changed ever so slightly) caught my attention. So simple, so delicious, so perfect for the cooler weather – it reminds me of those fun, cold nights with Rick, Mario, Luigi and Kahlua.
*Martha Stewart Living
4 cups whole milk
2 small cinnamon sticks
1 can (14 oz.) sweetened condensed milk
½ cup almond flour
2 teaspoons pure vanilla extract
½ cup dark rum (optional, but recommended)
In a saucepan over medium heat, bring milk and cinnamon sticks to a simmer. Remove from heat and whisk in condensed milk, almond flour and vanilla. Refrigerate for about an hour, or until mostly cooled.
Strain the mixture through a fine mesh sieve and stir in the rum. Divide among four glasses full of ice and garnish with ground cinnamon and/or a cinnamon stick.