Cocktail Hour: Almond Milk Horchata Cocktail

A Feteful Life: Almond Milk Horchata Cocktail

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.

Cocktail Hour: Batida de Cafe

Coffee Drink

A traditional Batida de Cafe is a cocktail of rum with coffee and egg white, but while the drink looked delicioso, I just couldn’t stomach the thought of a raw egg white in there. So, as the recipe I generally followed suggested, I substituted cream for the egg white and it was in fact delicious. And given that it’s holiday time at Trader Joe’s and I simply can’t pass up all of the yummy goodies they have this time of year, I garnished mine with dark chocolate covered ginger. I’d say this would be a big winner at any winter brunch.

Batida de Cafe {slightly adapted from What Katie ate)

1/4 cup strongly brewed coffee, cooled
1/8 cup cream
1 jigger dark rum
1 teaspoon sugar
crushed ice
dark chocolate covered ginger for garnish

place all ingredients except garnish in a cocktail shaker and give it a good shake
pour into glass and garnish with skewered dark chocolate ginger