Remember the date-sweetened Horchata that we made last weekend? You’ll want to grab that again from your refrigerator. Today, I’ve got something boozy to share with you.
Horchata: Origins
Horchata is also known as oderxata de Zufa. It’s a creamy drink that originated in Valencia, Spain. Popular in Europe, Central America, and South America, as well as the US. The ingredients, taste, and name vary from region to region.
In Mexico and Guatemala, Horchata, which is usually made with rice, vanilla, and cinnamon, is a popular drink. In other parts of the world, it is made with morro, tiger nuts, and almonds. It can also be made with barley or sesame seeds. Our version is most similar to the Mexican and Guatemalan varieties. This is a boozy version of this delicious drink.
To determine the best liquor to pair with Horchata, we did a taste test. Just like our root beer floats. Due to the fact that Horchata has a sweet, distinct taste and is thinner, rum or Kahlua, which is coffee and rum liqueur, were the best pairings. It depends on whether you enjoy coffee. Kahlua is the best choice if you want a coffee-infused boozy drink. If you don’t like Kahlua, then stick to any dark rum.
This cocktail comes together in a matter of minutes. This cocktail is made with just three ingredients: a little almond milk to add creaminess and a shot of rum. It’s not necessary to use a shaker, but I wanted the photo to have a “pouring” effect. You can add your rum to the glass and swirl it. This cocktail is great for any occasion, whether it’s Cinco de Mayo.
Ingredients
- 1 1/2 cups Horchata
- 1 cup almond, coconut, or rice milk without sugar
- 2 ounces dark rum or Kahlua (2 ounces equals 4 Tbsp)
- Ice cubes 8-10
Instructions
- Add all ingredients in a shaker and mix, or divide the Horchata with almond milk and rum into two glasses and stir. Then add ice.
- Add honey or agave to sweeten. Add almond milk to thicken. Easy as pie!
