Horchata Margarita

   

Horchata is one of my favorite agua frescas and every time I drink one I wonder what it would taste like with tequila. Well folks, I tried it, and holy moly, it is amazing.

Traditionally, to make homemade horchata you need to soak and grind rice. Ain’t nobody got time for that, when a cocktail is in order. I made a simple horchata using vanilla rice milk, making this recipe dairy free, quick and easy.

To sweeten this horchata I made a simple syrup with water, sugar, cinnamon sticks, and cloves.

And then comes the magic – once the simple syrup is made and cooled it is combined with the rice milk, tequila, and a splash of almond liqueur.

Exotico reposado tequila has hints of vanilla, dry fruit and spices, with a finish of oak and vanilla as well as hints of caramel and cinnamon. It’s as if this tequila was made for a horchata margarita.

This creamy, yet dairy-free cinnamon-spiced horchata cocktail is spiked with tequila and almond liqueur and compliments Mexican food beautifully.

Horchata Margarita

This creamy, yet dairy-free cinnamon-spiced horchata cocktail is spiked with tequila and almond liqueur and compliments Mexican food beautifully.
Horchata Margarita

Ingredients

Agua de Horchata:

  • 1 cup water
  • 1 cup granulated sugar
  • 2 cinnamon sticks
  • 2 cloves
  • 1 1⁄4 cup vanilla rice milk
  • Ground cinnamon, for garnish

Horchata Margarita:

  • 4 ounces cinnamon-infused simple syrup and rice milk
  • 2 ounces Exotico reqosado tequila
  • ½ ounce almond liqueur
  • Raw sugar for rim

Instructions

Agua de Horchata:

  1. Bring water to a boil over high heat, add sugar and mix while it melts, about 1 minute. Remove from heat, add cinnamon sticks and cloves, cover, and let steep for about 30 minutes.
  2. Discard cinnamon sticks and cloves.
  3. In a mason jar combine cinnamon-infused simple syrup and rice milk.

Horchata Margarita:

  1. Coat the rim of a glass with raw sugar, and set aside.
  2. Add horchata, tequila, and liqueur to a shaker and fill with ice.
  3. Shake, and strain into prepared glass filled with ice. Garnish with ground cinnamon.
 
Photography by Jenna Sparks 

This post is in partnership with Exotico. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.