Warm & Boozy Horchata

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

Coconut milk 

Horchata mix 

Ground cinnamon 

Reposado tequila 

What You’ll Need

Sugar 

Salt 

Each recipe makes 3 servings; each kit makes up to 9 cocktails 

10 minutes active 

10 minutes total 

Step 1

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.  

Step 2

Meanwhile, on a plate, combine 2 tablespoons sugar with ½ teaspoon cinnamon, mixing well. 

Step 3

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.