Spiked Horchata
By Matthew FairmanPublished on July 2, 2024
Time
30 minutes, plus 2 hours refrigerating
Yield
Serves 4
Ingredients
Before You Begin
Ceylon cinnamon, sometimes called “true” cinnamon, is relatively subtle and floral and is traditional here, but you can use any variety of cinnamon stick. We developed this recipe using a 12 by 12-inch reusable nut milk bag. If you don't have a nut milk bag, you can use cheesecloth instead: In step 2, transfer the blended mixture directly to a bowl or large liquid measuring cup before refrigerating. Then, in step 3, strain the horchata base through a triple layer of cheesecloth set in a fine-mesh strainer over a bowl; carefully pour the horchata mixture into the prepared strainer in batches and scrape the bottom of the strainer gently with a rubber spatula to enable the liquid to pass. When liquid no longer runs freely, pull the edges of the cheesecloth together to form a pouch and then firmly squeeze the pouch to extract as much liquid as possible.
Instructions
- Toast almonds and cinnamon sticks in 12-inch skillet over medium heat until fragrant and almonds are just beginning to turn golden, 5 to 8 minutes.
- Transfer almond mixture to blender. Add water, rice, sugar, vanilla, lime zest, and salt and process until smooth, about 1 minute, scraping down sides of blender jar as needed. Open nut milk bag and place in medium bowl. Pour mixture into nut milk bag, leaving bag in bowl. Close bag and drape enclosure over edge of bowl. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 1 day.
- Lift nut milk bag above bowl to strain remaining liquid through bag. When liquid no longer runs freely, firmly squeeze bag to extract as much liquid as possible; discard solids. (You should have 2⅓ cups horchata base; horchata base can be refrigerated for up to 3 days.)
- Stir horchata base to recombine. For each cocktail, pour 3 tablespoons vodka (or rum) and ½ cup horchata base over ice. (You will have leftover horchata base.) Stir and serve, sprinkled with ground cinnamon.
Time
30 minutes, plus 2 hours refrigeratingYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Our rice-and-almond-based horchata, flavored with Ceylon cinnamon, is a style typical to Mexico. Horchata-flavored cocktails, like this Spiked Horchata, are increasingly en vogue at bars across America, and this sweet, cold, creamy drink is the perfect foil for warm weather and spicy food. Toasting the almonds and cinnamon brought out their full potential, adding depth and complexity to this drink made with relatively few ingredients. Blending the water, rice, toasted almonds, cinnamon, sugar, vanilla, and salt for 1 minute created a rich, full-flavored horchata base, and straining the base through a nut milk bag simplified the usual process of passing it through cheesecloth and ensured that it was perfectly smooth and creamy, with no trace of chalkiness or grit. A bit of fresh lime zest added a vibrant, complementary brightness that played beautifully against the backdrop of rich rice and almond milk and warm cinnamon. Combining our undiluted sweet, creamy horchata base with neutral-tasting vodka (or white rum) yielded a delicious iced cocktail that was balanced yet strong.
Before You Begin
Ceylon cinnamon, sometimes called “true” cinnamon, is relatively subtle and floral and is traditional here, but you can use any variety of cinnamon stick. We developed this recipe using a 12 by 12-inch reusable nut milk bag. If you don't have a nut milk bag, you can use cheesecloth instead: In step 2, transfer the blended mixture directly to a bowl or large liquid measuring cup before refrigerating. Then, in step 3, strain the horchata base through a triple layer of cheesecloth set in a fine-mesh strainer over a bowl; carefully pour the horchata mixture into the prepared strainer in batches and scrape the bottom of the strainer gently with a rubber spatula to enable the liquid to pass. When liquid no longer runs freely, pull the edges of the cheesecloth together to form a pouch and then firmly squeeze the pouch to extract as much liquid as possible.
Instructions
- Toast almonds and cinnamon sticks in 12-inch skillet over medium heat until fragrant and almonds are just beginning to turn golden, 5 to 8 minutes.
- Transfer almond mixture to blender. Add water, rice, sugar, vanilla, lime zest, and salt and process until smooth, about 1 minute, scraping down sides of blender jar as needed. Open nut milk bag and place in medium bowl. Pour mixture into nut milk bag, leaving bag in bowl. Close bag and drape enclosure over edge of bowl. Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 1 day.
- Lift nut milk bag above bowl to strain remaining liquid through bag. When liquid no longer runs freely, firmly squeeze bag to extract as much liquid as possible; discard solids. (You should have 2⅓ cups horchata base; horchata base can be refrigerated for up to 3 days.)
- Stir horchata base to recombine. For each cocktail, pour 3 tablespoons vodka (or rum) and ½ cup horchata base over ice. (You will have leftover horchata base.) Stir and serve, sprinkled with ground cinnamon.
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