Salt & Wind Travel

Tequila Spiked Horchata Cocktail Recipe

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.

A Twist To The Classic Horchata 

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 Horchata Latte cocktail that’s shaken with tequila and coffee liqueur for a sort of White Russian gone south of the border.

This Tequila Spiked Horchata Cocktail recipe 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!

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

aida mollenkamp horchata cocktail recipe v medium
Tequila Spiked Horchata Cocktail Recipe

Tequila Spiked Horchata Cocktail Recipe

Homemade horchata gets spiked with tequila and coffee liqueur for a Mexican-flavored twist on a White Russian cocktail. This Tequila Spiked Horchata Cocktail recipe will make you want to say 'Viva Mexico!'
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Prep Time 5 mins
Total Time 5 mins
Course Drinks
Cuisine American, Mexican
Servings 1 Cocktail


  • 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


  • Soak The Macadamia Almond 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. 
  • Blend The Macadamia Almond Horchata: 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.
  • To Make One Cocktail: Combine 1/4 cup horchata in a cocktail shaker with coffee liqueur 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. 
Keyword Agua Fresca, cincodedrinko, classic Mexican cocktail, tequila cocktail
Tried this recipe?Mention @saltandwind or tag #swsociety!

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