I love, love, love the versatile Mexican drink Horchata (and the Vampire Weekend song by the same name, btw) and when the weather gets warm, I start craving some of that sweet goodness. But the drink is traditionally made from rice and I’m attempting to eat (and drink) more cleanly these days (yeah, yeah, I know alcohol isn’t clean either. but I’m trying to be more realistic here). So I hit the AFL Test Kitchen to see what I could craft up and I’m pretty happy with the result, if I do say so myself. And not having to soak and blend rice makes it much simpler. Now kick your feet up and pretend you’re beachside.
p.s. for a brunchy version, add 1 shot espresso to each serving or try adding the Horchata Cocktail as a creamer to our Cold Brewed Iced Coffee. Or, if you want to get really crazy, use it as the base in our Almond Milk Chia Seed Pudding for a yummy dessert (I tried it without the rum, it’s delicioso).
Almond Milk Horchata Cocktail (A Feteful Life)
(makes 6 servings)
– 6 cups unsweetened almond milk
– 1/2 cup raw honey, melted
– 1 tbsp. ground cinnamon
– 1 teaspoon vanilla extract
– 1/2 teaspoon almond extract
– 6 ounces favorite dark rum (about 1 ounce per serving — adjust as you wish)
Add all ingredients to a pitcher and combine. Pour over crushed ice into glass. Enjoy.