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Ho-Ho-Ho Horchata | Tequila Tromba | Taste and Tipple

Ho-Ho-Ho Horchata

Horchata is a rice and cinnamon beverage popular in Latin America. This version is a riff on the style of horchata prevalent in Mexico but assorted recipes come from West Africa and Spain. The Mexican style horchata often employs ground white rice, cinnamon, and almonds. With the addition of tequila and a spicy, acidic lime clementine cordial, this is a delicious drink served either hot or cold.

Course Drinks
Cuisine Mexican
Keyword Horchata, Tequila, Tequila Tromba
Prep Time 30 minutes
Resting Time 8 hours
Total Time 8 hours 30 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • 2 oz Tequila Tromba Reposado
  • 4 oz horchata homemade recipe follows OR 4 oz coconut or almond milk & 2 tbsp store-bought horchata mix
  • ½ oz lime clementine cordial
  • Garnish: cinnamon stick

Homemade Horchata

  • 1/3 cup long grain rice uncooked
  • 1 cinnamon stick
  • 2 strips lime zest
  • 1 cup whole blanched almonds lightly toasted
  • cup sugar
  • ½ tsp vanilla extract

Lime Clementine Cordial

  • 8 limes peeled and juiced (approx. 4 oz lime juice)
  • 4 clementines peeled and juiced (approx. 4 oz clementine juice)
  • 2- inch piece of fresh ginger peeled and chopped
  • 6 cracked cardamom pods
  • 1-2 Thai chilies diced
  • cups sugar

Instructions

  1. Add all ingredients to a shaker with ice and shake until well-chilled.
  2. Strain into a short glass over ice.
  3. Garnish with a cinnamon stick.

Homemade Horchata

  1. Pulverize the rice in a blender or spice grinder to a flour-like texture. Transfer to a large container with cinnamon, lime zest, and almonds. Stir in 2 cups water, cover, and let stand overnight.
  2. Transfer the mixture to a blender and blend until smooth. Add 2 more cups of water, stir. Strain through fine-mesh sieve into a large pitcher. Stir in the sugar and vanilla, taste and adjust sweetness as needed.

Lime Clementine Cordial

  1. Combine all ingredients in a medium saucepan (including all citrus peels) over medium heat.
  2. Simmer, stirring often, for 20 minutes until syrup is slightly thickened.
  3. Cool to room temperature and strain off solids.
  4. Store in an airtight container in the fridge for up to 3 weeks.