Cacao Infused Rum + Maple Horchata

Ingredients for indi chocolate Cacao Infused Rum Horchata:

• 2 ounces indi chocolate cacao infused rum
• 1 1/2 oatmeal
• 3 cups water
• 1 1/2 maple-cinnamon syrup (see recipe below)
• 3 dashes chocolate bitters
• grated nutmeg as a garnish

Ingredients for maple-cinnamon syrup:

• 1 1/2 cups water
• 1 1/2 ounces brown sugar
• 1 1/2 ounces maple syrup
• 3 cinnamon sticks
• pinch of salt

Directions for indi chocolate Cacao Infused Rum:
makes one serving

1. Blend 1 cup oatmeal with 3 cups water, pour into an airtight container and let sit overnight
2. Add horchata mix, maple-cinnamon syrup, chocolate bitters and  cacao infused rum
3. Shake with ice and strain
4. Serve with nutmeg as a garnish

Directions for maple-cinnamon syrup

1. Mix water, brown sugar, maple syrup, cinnamon and salt in a pot
2. Bring to a boil, then remove from heat and let sit for two hours before straining. 

Enjoy!

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