Tequila Spiked Horchata Cocktail

Tequila Spiked Horchata Cocktail

Inspired by Gracias Madre, Los Angeles, California

Tequila Spiked Horchata Cocktail | https://saltandwind.com I'd like to claim I created this myself but really it's more of a love letter to my hometown of Los Angeles as it's inspired by two of my favorite food spots...
Skill
Course
Cuisine
Ingredients
11
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
-
Servings
1 drink
Season
Tequila Spiked Horchata Cocktail | https://saltandwind.com
Skill
Beginner
Course
Drinks
Cuisine
American, Mexican
Ingredients
11
Hands-On Time
5 minutes
Total Time
5 minutes
Yield
-
Servings
1 drink
Diet
Dairy-Free, Gluten-Free, Vegan, Vegetarian
Tequila Spiked Horchata Cocktail | https://saltandwind.com

I'd like to claim I created this myself but really it's more of a love letter to my hometown of Los Angeles as it's inspired by two of my favorite food spots in the City of Angels.

The nut milk is inspired by G&B Coffee in LA, who uses a similar technique to make the milk in their legendary Almond Latte. Soon after I first had it, I was at Gracias Madre and had their Spiked Horchata cocktail made with mezcal and plenty of spice. Convinced that the sum of these two would be even more incredible than the individual parts, I began to tinker, as I do, until I came up with this Spiked Almond Hochata Latte cocktail that's shaken with tequila and coffee liqueur for a sort of White Russian gone south of the border.

This is the perfect drink year round as you can have it on ice with a spread of spicy Mexican food in the summertime to balance all the heat or you can lean into the holiday-like spices it has a serve it as an alternative to eggnog in the winter!

Ingredients

  • 6 cups cold water
  • 2/3 cup blanched almonds
  • 1/2 cup uncooked long grain rice
  • 1/2 cup macadamia nuts
  • 1/3 cup roughly chopped pitted dates
  • 3 (3 inch) pieces cinnamon

    plus more for garnish

  • 1/2 cup granulated sugar

    or agave nectar or maple syrup

  • 1 ounce 100% agave silver tequila
  • 1/4 ounce coffee liqueur
  • ice cubes
  • star anise

    for garnish

Instructions

For The Horchata: Bring 6 cups of water to a boil over high heat. Combine boiling water, rice, almonds, macadamia nuts, dates, and stick cinnamon in a large bowl—cover and let stand at room temperature for at least 8 hours and up to 24 hours. 

Tip

You can buy raw almonds and blanch them at home. Follow our friend Tori's tip for how to easily blanch almonds yourself. 

Remove cinnamon then put half of the mix into a  blender. Make sure to add equal parts solids and liquids to help the blender along. Set to the highest speed and process the horchata until smooth, about 3 to 4 minutes. Strain the mixture through a fine mesh sieve. The horchata will be a touch chalky thanks to the rice. If you want it silkier and smoother, strain the mixture through a fine mesh sieve lined with a double layer of cheesecloth.

Tip

Horchata will keep in the refrigerator for up to five days. Shake before using.

For The Spike Horchata Cocktail: To make one drink, combine 1/4 cup horchata in a cocktail shaker with coffee liquer and tequila, and fill the shaker halfway with ice. Shake and serve on the rocks with a grating of fresh cinnamon and a star anise piece. 

Footnotes

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https://saltandwind.com/recipes/239-spiked-macadamia-almond-horchata-cocktail-recipe

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