Heavenly Horchata

Heavenly Horchata

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!

Horchata Gift Basket

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 🙂

Homemade Hochata

Heavenly Horchata

Ingredients:

1 1/2 ounces Reposado Tequila

1/2 ounce Kahlua

2 ounces Horchata (recipe follows)

Directions:

Add all ingredients to a mixing glass, add ice.  Shake and strain into a chilled couple glass.  Garnish with grated cinnamon.

Horchata

Ingredients:

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

Directions:

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.

Homemade Heavenly Horchata

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