Booze and cookies. No. Strike that. Let’s try again.
Cookies and booze. Ah yes, much better.
Welcome friends, to the two-week, pre-Christmas, cocktail/cookie extravaganza!
This Horchata has long been on my to-make list, and I’m so glad that it’s kicking off our holiday fun.
As much as I love my dairy – milk, I cannot do. An allergy as a younger buck left me with a bad taste in my mouth for straight milk. But this, oh this delicious concoction, I could drink for days.
It is, I dare say, comforting, refreshing, and kinda like a big bear hug in a glass.
The milk is light, slightly sweet, slightly spiced, the resposada reminds you that you’re a big girl or guy, and the Kahlua rounds out the drink with a beautifully sharp, dryness.
Looking for a gift for the cocktail lover or entertainer in your life? Then buy the book that this recipe comes from… The PDT Cocktail Book: The Complete Bartender’s Guide from the Celebrated Speakeasy, you will not be disappointed. It’s awesome!
After letting the Horchata set I did add a little extra sugar, but taste it and see for yourself.
A sweet little basket, filled with homemade Horchata, this drink recipe, and a Kahlua and Reposado mini to make at home – Now that’s a gift I’d like to get!
Berry baskets, which I’ve showcased here, are everywhere these days, and I’m sure you could find them at a Flea Market or Antique Store near you.
Happy drinking… and gifting! PS Don’t forget to keep cold before gifting 🙂
1 1/2 ounces Reposado Tequila
1/2 ounce Kahlua
2 ounces Horchata (recipe follows)
Add all ingredients to a mixing glass, add ice. Shake and strain into a chilled couple glass. Garnish with grated cinnamon.
40 ounces filtered Water
10 ounces whole milk
8 ounces uncooked white long-grain rice
3 tablespoons Demerara sugar
1/2 teaspoon Madagascar Bourbon vanilla bean extract
1/2 teaspoon ground cinnamon
Pour the rice and water into a blender and blend until the rice just begins to break up, about 1 minute.
Let the rice and water stand, covered, at room temperature for 12 hours.
Strain the rice water into a pitcher and discard the rice.
Add the milk, vanilla, cinnamon and sugar to the rice water and blend until the sugar is dissolved.
Chill and stir before serving.