Stopping in for a quick Saturday cocktail to share this (extra) Dirty Horchata. Homemade Horchata, a sweet cinnamon drink popular throughout Latin America, is topped off with coffee and a splash of dark rum (or Kahlúa). It’s a touch of creaminess, hinted with cinnamon and coffee, and perfectly sweet. Finish this cocktail off with a dusting of warming cinnamon. It’s both refreshing and cozy, ideal for these colder spring nights.
Hey everyone! Just stopping in for a very quick, and of course delicious, Saturday drink post. I know many of you are cooking and baking during this quarantine period, but I also wanted to share a fun drink you can sip on too!
Jumping right into the details and keeping today’s post short and sweet.
Horchata is a sweet cinnamon drink popular throughout Latin America. It’s traditionally made by soaking white rice in water, then straining out the rice and sweetening the mix with sugar and cinnamon.
It may sound odd, but if you’ve ever had a true Horchata, you know just how good it can be. It’s creamy, sweet, and always perfectly hinted with cinnamon.
I took this idea of creamy Horchata and added on to it a bit. Which brings me to my (extra) dirty Horchata. My recipe is finished off with a shot of coffee plus a shot of dark rum. Yes. A little coffee, a little rum…the perfect combination.
Here’s how you make this dirty Horchata.
First up, start off by soaking the rice. You can either soak the rice in steaming hot water for a couple of hours, or soak it overnight. For the overnight method, simply soak the rice in room temperature water overnight. Me being me, I usually forget to do the overnight soak, so soaking for a couple of hours works best for me.
Once the rice has been soaked, simply pour the rice and water into a blender and blend until extra smooth and creamy. Now add a touch of vanilla, plenty of cinnamon, and pinch of salt…and now you have Horchata! This can be kept chilled in the fridge for up to one week.
Let’s put together our extra dirty horchata cocktail.
Pour the Horchata over ice. Top off with chilled coffee, then add a splash of dark rum (I like using Kahlúa).
Dust with cinnamon. Oh. So. Good.
You really can’t go wrong with a combo like that. My recommendation? Rim each glass in cinnamon sugar, then top each drink off with a cute little cinnamon stick. It’s a bit over the top, but as I’ve been saying, these are strange times we’re living in…anything goes when stuck at home. You know?
Go with me on this. If you’re looking for a fun drink to make this weekend, this is it!
Lastly, if you make this dirty horchata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Servings: 6 drinks
Calories Per Serving: 367 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 cup uncooked long-grain white rice
- 1/3 cup honey or real maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons ground cinnamon plus more for serving
- 4 cups canned coconut milk or whole milk
- 1 cup cold coffee or espresso
- 2-8 ounces dark rum or Kahlúa (optional)
- cinnamon sugar, for rimming (optional)
- 1. Combine the rice and 2 1/2 cups steaming hot water in a large bowl. Soak at room temperature for 2 hours, the rice will not be completely soft, this is OK. Alternately, you can use room temp water and soak for 8 hours or overnight. (see notes for additional methods).2. Pour the rice and water into a blender. Blend until creamy, 2 to 3 minutes. Add the honey or maple syrup, vanilla, nutmeg, cinnamon, and a pinch of salt. Blend until combined. Pour the mixture into a large pitcher or jar. Add the milk and stir to combine. Chill until ready to serve. Stir well before serving.3. To serve, rim each glass with cinnamon sugar, if desired. Fill glasses with ice. Add the horchata, then pour over the coffee, using an amount to your liking. Add the Kahlua, if using, and stir to combine. Sprinkle with cinnamon. Enjoy!
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Storing: the Horchata base will keep in the fridge for up to 5 days. Straining: If a smoother consistency is desired, you can strain the horchata through a cheesecloth lined sieve, then chill. I personally do not find the need to do this. Quick Cook: Bring 2 1/2 cups water a boil, add the rice, cover and reduce the heat to low. Cook for 25 minutes. Cool, then finish as directed. Rice Not Getting Soft: the water should be boiling and it needs to sit at least 2 hours to become soft.