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Creamy, cinnamony horchata gets a cozy twist in this wintertime cocktail. Rich coconut milk adds body and a shot of reposado tequila will warm you right up.
What You Get
What You’ll Need
Each recipe makes 3 servings; each kit makes up to 9 cocktails
10 minutes active
10 minutes total
In a large pot over medium-high heat, combine 1 cup coconut milk, 2 cups water, ½ cup horchata mix, ¼ cup sugar, and a pinch of salt. Bring the mixture to a boil, whisking to dissolve the sugar and horchata. Reduce the heat and simmer until the horchata has the consistency of heavy cream, about 2 minutes. Remove from the heat.
Meanwhile, on a plate, combine 2 tablespoons sugar with ½ teaspoon cinnamon, mixing well.
Moisten the rims of 3 heat-proof glasses or mugs. Roll the rims in the cinnamon-sugar to coat. Add 1½ ounces tequila to each glass and ladle in the horchata. Serve warm, giving the tequila a stir to mix it in.
Contains: tree nuts.