A popular way to cool down in Spain or Mexico is to enjoy a sweetened rice-based drink called horchata. Easy to make if you think ahead a day, and flexible enough to have with or without alcohol. The recipe below is for a rum-based horchata cocktail, but making this creamy base at home allows you to experiment with sweetness, substitutions, additions of fruit for non-alcoholic drinks as well.Jump to Recipe
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Horchata with rum: a cooling cocktail
Horchata with a little cinnamon vanilla syrup an some good rum is an excellent way to enjoy a Summer evening on the porch. Making your own horchata is easy if you think a day ahead of time!
Once you make the horchata base and the simple syrup you will have enough for a refreshing afternoon beverage for a week (unless you are relaxing with friends, and then you will only have enough for an evening). See the recipe for the cocktail below.
If you skip the horchata base and just make the cinnamon vanilla simple syrup, there are many different drinks you can make with the syrup. My favorites are:
- Adding the syrup to hot cider or hot chocolate
- Using the syrup in place of sugar in an Irish Coffee or other coffee cocktails
- Adding 2-3 Tablespoons of the syrup to a tall glass of sparkling water for a wonderful Italian soda (tastes like cream soda only fresher)
Horchata Summer Cocktail
- ¾ cup Horchata base diy or packaged mix
- 1 shot spiced rum
- 3 Tbsp. Cinnamon simple syrup if using unsweetened horchta base
- cinnamon sticks or licorice roots for garnish
- Fill a rocks glass with ice.
- Combine all of the ingredients (except the cinnamon stick or licorice root) in a cocktail shaker and fill the shaker with ice.3/4 cup Horchata base, 1 shot spiced rum, 3 Tbsp. Cinnamon simple syrup
- Shake vigorously and strain into the rocks glass.
- Garnish with cinnamon stick or licorice root.cinnamon sticks or licorice roots for garnish