Remember that date-sweetened horchata we made last week? Yeah, you’re gonna wanna snag that from your fridge again. I have something boozy for you today.
As with our vodka root beer floats, a little taste testing was necessary to determine which liquor best suits the flavors and texture of horchata. Because horchata is a bit thinner and has a distinct, sweet taste, rum and Kahlua (coffee + rum liqueur) were the top pairings. Either will work here, it just depends on if you like coffee. If a boozy, coffee-infused drink sounds good to you, go for Kahlua all the way. If not, stick with any dark rum.
This cocktail is incredibly easy to throw together. It consists of just three ingredients: Horchata + a little extra almond milk for creaminess + a shot of rum. A shaker isn’t necessary, I just wanted to give the photo a “pour” effect. It really works fine to just drop in your rum and give it a swirl. Cinco de Mayo or not, this cocktail is perfect for summertime gatherings and Mexican-inspired meals alike. Enjoy!
- 1.5 cups horchata
- 1 cup unsweetened almond, coconut or rice milk
- 2 ounces (4 Tbsp) dark rum or Kahlua
- 8-10 ice cubes
- Either add all ingredients to a shaker to combine, or simply divide horchata, almond milk and rum between two glasses, stir and then add ice cubes.
- To sweeten, add a drizzle of honey or agave nectar. To thicken, add almond milk. Easy peasy!