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!'
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 the 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 Macadamia Almond Horchata: 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. (Makes about 8 cups horchata.)
Make One Horchata 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.