Horchata Summer Cocktail

Rum Horchata craft cocktail with ingredients

5 from 1 vote

Horchata Summer Cocktail

This cocktail is super easy once you have the horchata base made. If you don’t want to make the base you can purchase dry powder packages of horchata mix in the grocery stores but they are pre-sweetened. The base is easy but you have to think ahead a day.

Prep Time5

Cook Time0

base needs overnight refrigeration12

Course: Drinks

Cuisine: Mexican

Servings:

Calories: 212kcal

Author: Dorothy Stainbrook

Equipment

bar tools
Blender for making the horchata base
Saucepan for making the simple syrup

Ingredients

Homemade Horchata Base

1 cup long grain white rice
5 cups water

Cinnamon Vanilla Syrup

1 cup sugar
1 cup water
2 cinnamon sticks
½ star anise
3 cloves
½ teaspoon vanilla

Rum Cocktail

¾ cup Horchata base
1 shot spiced rum
3 Tbsp. Cinnamon simple syrup
cinnamon stick

Instructions

For the Horchata Base

In a blender (VitaMix is great for this), grind the rice finely, almost to a powder.1 cup long grain riceTransfer the rice to a bowl then pour warm water over it. Cover and refrigerate at least eight hours, but preferably overnight.
1 cup long grain white rice, 5 cups water
Strain the mixture through a sieve lined with a few layers of cheesecloth, squeezing it to extract as much of the rice flavor as possible. Some recipes blended the rice and water and water together again before straining it, but I did not see the need to do this and was quite happy with the flavor
.Store in covered container until ready to use.

For the Cinnamon Vanilla Syrup

In a saucepan add sugar, water, whole spices and vanilla (if you don’t want to spoon the whole spices out later, wrap them in a bit of cheesecloth and secure with a band or tie and place the bag in the pot).
1 cup sugar, 1 cup water, 2 cinnamon sticks, 1/2 star anise, 3 cloves, 1/2 teaspoon vanilla
Bring the mix to a boil slowly, stirring to dissolve the sugar. After the mix comes to a boil, cover, turn off the heat and steep the spices in the syrup for 30 min. to 1 hour.
Strain the syrup to remove the whole spices (or remove the spice bag if you used that) and pour syrup into bottle and refrigerate.

For the Cocktail

Fill a rocks glass with ice.
Combine all of the ingredients 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.
cinnamon stick

Notes

Note: Here’s the details on making homemade horchata base, as well as DIY cinnamon vanilla syrup

Nutrition