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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.
The background.
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!
Dirty Horchata
Servings: 6 drinks
Calories Per Serving: 530 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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)
Instructions
- 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!
Notes
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.Â
Rice Not Getting Soft: the water should be boiling and it needs to sit at least 2 hours to become soft.Â
This. Is. So. Good. I made the dirty horchata recipe last weekend, and wow! It did not disappoint. I ended up using bourbon because I didn’t have rum on hand and it was TASTY! I’m excited to try again with rum next time. After posting a picture of the finished product, a bunch of friends asked for your recipe too! It’s a crowd pleaser!
Thank you so much Christal! I am so glad this recipe turned out so well for you! I hope you are staying healthy and safe! xTieghan
Scrumptious. I had enough to drink this for 3 days. Yum!!
Thank you so much! xTieghan
It sounded so good and strange at the same time. I had to try it. The taste reminds me of rice pudding (which I love) and the combination with coffee and rum makes it taste like a little desert. Which it almost is..it’s very filling. But I love it and will make again.
Hi Dina! I am glad you enjoyed this! Is there anything I can help you with? xTieghan
If I wanted to half the recipe, would I change the amount of hot water I add to my rice?
Hi Sarah,
Yes you would cut everything in half. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
Hi – Can you sub short grain white rice for the long grain?
Hi Nick! I would recommend using short grain for this one! Please let me know if you have any other questions! xTieghan
I made this tonight after soaking my rice overnight. So amazing! Tastes just like the horchata I know and love. I didn’t have dark rum but used kahlua and vodka–like a white russian but so much better! Love, love, love! Could not be easier and such big payoff.
Hi Cecilia! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
It was a great drink! Thanks!
Thank you Rebecca! xTieghan
Hi! Do you think this can be done with oat milk or would you recommend sticking to coconut or another nut milk?
Thanks!
Hi Katie! Yes oat milk should work! Please let me know if you have any other questions! xTieghan
This recipe sounds very delicious, however my rice was still hard sheet soaking 2 hours in very hot water and again when I tried leaving over night at room temperature. The rice never became mushy, any suggestions? I used white long grain rice.
Thanks!
Hi Cara,
So sorry you had an issue with the rice. As long as the rice isn’t hard this recipe should work for you, the rice does not need to be mushy since you are going to blend it up anyways. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this today using the overnight method and my goodness it is so good! Could add more cinnamon to the original batch, and for my second serving will definitely add more Kahlua. Thank you for a delicious treat!
Thank you for trying this! I am glad it turned out so well for you! xTieghan
Thia was delish! Made a batch right away. Have to admit I was a little bit skeptical about soaking the rice but it blended up very smoothly and creamily. It has been such a treat, stuck at home this week.
Thank you so much Mary! I am so glad this turned out so well for you! xTieghan
You say canned milk, did you mean condensed milk or just regular? Not sure why it matters if in a can or bottle unless you meant condensed…
Hi David! I say canned coconut milk because it is usually thicker than bottled! Please let me know if there is anything else I can help you with! xTieghan
Hello! If leaving the rice to soak overnight, should it be refrigerated or room temperature is ok?
Hi! room temperature should be fine! Thank you so much! xTieghan
I made this by soaking the rice overnight. Even after soaking and blending the rice was still hard and crunchy. I’m going to try straining it when I make it this weekend but will straining cause it to lose some of the thickness or flavor?
Hi Katie! What variety of rice are you using? Honestly so stumped as to how it could still be hard. So sorry for any trouble!
Hi Katie,
So sorry you had issues with the rice. What kind of rice were you using? You can go ahead and strain, you shouldn’t lose too much flavor! Please let me know if you have any other questions! xTieghan
Did you forget the salt on the ingredients list by chance?
Hi Anne! It is just a pinch of salt! I hope you love this recipe! Please let me know if you have any other questions! xTieghan