These Mexican spiced peanuts are a great snack alone, but they also pair wonderfully with Mexican horchata.
Try a rum horchata cocktail or a non-alcoholic cinnamon vanilla horchata with these chile lime peanuts for your next Mexican celebration.Jump to Recipe
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What to Serve with Chile Lime Peanuts
Horchata is a dreamy, creamy drink made with rice, and it is particularly wonderful with spicy food. It is a perfect match with salty chile lime peanuts to snack on.
There are a number of variations for an “authentic” horchata, depending on whether you favor the Spanish version or one of the many Mexican versions.
The versions made with milk rather than just water are particularly good with spicy food as the milk can mute the heat a bit.
Most research cites El Salvador as the origin of the Mexican version of Horchata, although the ingredients vary throughout Mexico and Spain.
In some countries horchata is tan in color and made with milk, some countries substitute moro seeds or jicaro seeds for the rice, and Spanish versions typically use tigernuts over almonds.
Ingredients that are common to most recipes however, include sugar, cinnamon and vanilla.
My favorite way to make homemade horchata is with a water base, sweetened with a cinnamon vanilla syrup.
Adding spirits to the horchata
If you prefer to celebrate with a little rum in your horchata, try this cocktail:
- 2 oz rum (or brandy)
- 1/2 oz vanilla liqueur
- 1/2 Cinnamon Vanilla Syrup
- 4 oz horchata base
Combine all ingredients in a tall glass of ice. Stir and garnish with a cinnamon stick and a hot red pepper. Serve with the chili-lime peanut appetizer.
Chili-Lime Spanish Peanut Appetizer:
The perfect foil for a rich, creamy Horchata cocktail is a bowl of light, somewhat spicy, spanish peanuts. These are a cinch to make and pair well with horchata. Recipe is from Serious Eats
Chile Lime Peanuts
- large bowl
- ¼ cup freshly squeezed lime juice 2 or 3 large limes
- freshly grated zest of one lime
- 2 Tablespoons chili powder
- 1 Tablespoons kosher salt
- 2 teaspoon sugar
- ¾ teaspoon cayenne pepper
- 4 cups shelled unsalted peanuts
- Preheat oven to 250ºF. Whisk lime juice, lime zest, chili powder, salt, sugar, and cayenne pepper together in large bowl.1/4 cup freshly squeezed lime juice, freshly grated zest of one lime, 2 Tablespoons chili powder, 1 Tablespoons kosher salt, 2 teaspoon sugar, 3/4 teaspoon cayenne pepper
- Add peanuts and stir until evenly coated. Scrape nuts onto large, rimmed baking sheet. Bake until nuts are fragrant, dry, and beginning to darken, about 30 minutes4 cups shelled unsalted peanuts