For the Mexican themed dinner, I decided to try making horchata for the first time.
Its sweet milky cinnamon taste is perfect for reducing the heat of spicy food.
Outside of the time it needs to sit, this is a pretty low fuss drink, and is easily turned into a quick cocktail.
Looking online I found it paired most often with rum, which I’m sure is delicious, but I spiked it with a shot of bourbon, and also used it as the milk portion of a white russian.
Recipe: makes about 6 cups
- 2/3 cup white rice
- 1 cinnamon stick
- 3 cups warm filtered water
- 1/2 cup sugar (or more to taste)
- 2 cups almond or regular milk
I used a hand emersion blender and a large pitcher, but you could use a blender.
Blend the rice and water until the texture of cornmeal roughly, add the cinnamon stick and let sit for at least 6 hours or preferably over night in a glass container.
Remove the cinnamon stick and reblend the mixture until as smooth as possible.
Strain the mixture through a cheese cloth or a nut milk bag.
Add the sugar and milk of your choice and chill.
Serve on ice.
Or add a shot of bourbon or 1.5 oz of vodka, .75 oz of kahlua and 3 oz horchata.