Origins of Horchata
Horchata, also known as orxata de zufa, is a creamy beverage that’s believed to have originated in Valencia, Spain. It’s popular throughout Europe, Central and South America, and the US. But the ingredients, name, and taste vary by region. In Mexico and Guatemala, horchata is typically made from rice, cinnamon, and vanilla. But in other regions, it’s made from morro seeds, tigernuts, almonds, sesame seeds, barley, and more! Our version most closely resembles the Mexican and Guatemalan versions. The following is a boozy twist on this delicious drink! As with our vodka root beer floats, a little taste testing was necessary to determine which liquor best suits the flavors and texture of horchata. Because horchata is a bit thinner and has a distinct, sweet taste, rum and Kahlua (coffee + rum liqueur) were the top pairings. Either will work here, it just depends on if you like coffee. If a boozy, coffee-infused drink sounds good to you, go for Kahlua all the way. If not, stick with any dark rum. This cocktail is incredibly easy to throw together. It consists of just three ingredients: Horchata + a little extra almond milk for creaminess + a shot of rum. A shaker isn’t necessary, I just wanted to give the photo a “pour” effect. It really works fine to just drop in your rum and give it a swirl. Cinco de Mayo or not, this cocktail is perfect for summertime gatherings and Mexican-inspired meals alike. Enjoy!
