Okay, friends. Who hasn’t tried horchata yet? I first tried it when my dad bought us a bottle for Christmas last year and I was hooked. It quickly became the go to drink Jeff and I shared while we were eating homemade popcorn and watching the Arizona Cardinals games. The liqueur we were gifted and the others I’ve seen since are rum-based, not to mention insanely easy to drink on ice straight from the bottle. But seeing as how we’re big margarita fans ’round these parts, we took it up a notch by mixing this horchata margarita. The creamy cinnamon flavors of the horchata might seem to contradict the strong tequila, but we found this particular margarita to be quite tasty. Perhaps most fitting for a fall beverage, this drink is sure to delight your tastebuds any season of the year.
- 3 oz Tequila
- 2 oz Rumchata, or the brand of your choice
- .5 oz fireball whiskey
- .4 oz agave nectar (more to taste)
- 10 oz agua de horchata
For the agua de horchata
- 3/4 cup rice
- 2 teaspoons ground cinnamon or 1 in cinnamon stick
- 1 1/2 teaspoons good vanilla (Mexican is best)
- 1/2-3/4 cup sweetened condensed milk
- water, as necessary
To make the agua de horchata:
- Place the rice in a colander and rinse thoroughly. Once the rice is rinsed, place it in a blender and add enough water to cover by an inch. Soak the mixture for ten minutes. Add vanilla and cinnamon and blend until finely ground. Drain the liquid through colander into a pitcher and then return the rice to the blender. Add sweetened condensed milk and 2 cups of water. Blend again until the mixture is thoroughly blended. Pour mixture into a pitcher over a strainer and discard any remaining rice. Add water to the pitcher, one cup at a time, until it the mixture reaches desired sweetness.
To mix the margaritas:
- Combine all ingredients in a pitcher and mix well. Split the mixture between two margarita glasses, add ice and top with a sprinkle of cinnamon. Makes 2 8-oz glasses.