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.
Origins of Horchata
Horchata, also known as orxata de zufa, is a creamy beverage that’s believed to have originated in Valencia, Spain. It’s popular throughout Europe, Central and South America, and the US. But the ingredients, name, and taste vary by region.
In Mexico and Guatemala, horchata is typically made from rice, cinnamon, and vanilla. But in other regions, it’s made from morro seeds, tigernuts, almonds, sesame seeds, barley, and more! Our version most closely resembles the Mexican and Guatemalan versions. The following is a boozy twist on this delicious drink!
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!
Boozy Rum Horchata
- 1 1/2 cups horchata
- 1 cup unsweetened almond, coconut, or rice milk
- 2 ounces dark rum or Kahlua (2 ounces equals 4 Tbsp)
- 8-10 ice cubes
- Either add all ingredients to a shaker to combine, or simply divide horchata, almond milk, and rum between serving glasses, stir, and then add ice cubes.
- To sweeten, add a drizzle of honey or agave nectar. To thicken, add almond milk. Easy peasy!
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