This Horchata White Russian recipe is a lighter take on a traditional White Russian, simply swapping out the heavy cream for homemade horchata.
This post was originally published on 01/04/16 and updated on 12/7/18.
I love this time of year, when the nights are chilly and all you want to do is settle in at home all cozy-like in your comfy sweats, fuzzy socks, and some sneaky co*cktails like this Horchata White Russian while tucking into a Netflix binge.
Now that’s my kind of party.
Make your Happy Hour the best on the block with this Horchata White Russian recipe!
This yummy co*cktail is a lighter take on the traditional White Russian, using the same ratio of vodka and Kahlua and swapping out the heavy cream for homemade horchata.
Skipping the dairy turns this normally SUPER rich drink into a more sensible splurge- perfect for all you folks out there with health and fitness minded resolutions 😉
In addition to the Horchata White Russian recipe, I’ve also included the recipe for homemade horchata that will make about 1 quart- enough for PLENTY of these co*cktails to go around, or save some leftover horchata to enjoy on its own because it’s really a treat in itself!
The horchata’s cinnamon flavor adds a welcoming warmth to this White Russian recipe. I like to sprinkle additional cinnamon on top for even more cinnamon-y goodness!
Chef’s Tips for making the best light Horchata White Russian:
While you can buy horchata pre-made, I recommend you make it at home. It tastes so much better and you can control the amount of sugar going into your drink.
For a creamier horchata, stir in a bit of milk or, for a dairy-free version, coconut milk.
Stir a teaspoon of vanilla into your homemade horchata to round things out.
Variations on this White Russian recipe:
Swap the vodka out and use Irish whiskey for a St. Patrick’s Day version!
If you are not a fan of horchata, you could use half-and-half and make a regular White Russian. I would still recommend a sprinkle of cinnamon on top!
Feeling rather cold today? Skip the ice cubes, heat up your horchata and serve these White Russians hot with whipped coconut cream on top.
Can I make Horchata with ground cinnamon instead of a cinnamon stick?
Yes, you can simply add a teaspoon of ground cinnamon to your horchata when you stir in the sugar. The flavor might not be quite as round, but it is definitely better than adding no cinnamon!
Which snacks go with these Horchata White Russians?
This Horchata co*cktail screams Cinco de Mayo Party and for an occasion like this, I would recommend serving it with some savory Mexican snacks such as my Butternut Squash Mole Nachosor, my Mexican Street Corn Cucumber Cups.
Pair this drink with my Vegan+Grain Free Tacos for a balanced, healthy-ish taco night!
Fill a glass with ice. Pour in vodka and Kahlua, then top with Horchata. Garnish with ground cinnamon.
Recipe Notes
While you can buy horchata pre-made, I recommend you make it at home. It tastes so much better and you can control the amount of sugar going into your drink.
For a creamier horchata, stir in a bit of milk or, for a dairy-free version, coconut milk.
Stir a teaspoon of vanilla into your homemade horchata to round things out.
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Homemade Horchata
Make this delicious cinnamon-scented Mexican rice drink at home using my easy horchata recipe! Drink it as is or use it as a cream substitute in light co*cktails like my Horchata White Russian!
Add the rice and cinnamon stick to a blender. Add 2 cups of water and pulse to coarsely grind. Transfer to a large bowl and add another 2 cups water. Soak at room temperature for at least 3 hours.
Puree the rice mixture in a blender in batches until smooth. Strain through cheesecloth into a container. Mix in the sugar; chill. Stir the horchata before serving.
Strain through a triple-layered cheese cloth AND a fine mesh strainer. This step is very important- you do not want a grainy horchata! Squeeze out all the liquid, then discard the remaining grains.
Add espresso to a tall serving glass and fill with ice. Pour over the Licor 43 Horchata and condensed milk and top with your choice of dairy-free milk. Shake cinnamon sugar on top and serve. Leave out the espresso for a lovely iced horchata.
On a molecular level, horchata-making is about grinding, soaking and blending rice, almonds, seeds, chufas, etc. to encourage their fat, starch and/or protein molecules to migrate into the water you're blending them with, and to float there as a thickened, milky-creamy mixture known as a suspension.
Horchata holds a special significance in Valencia due to its deep historical and cultural roots. This drink has been consumed in Valencia for centuries, with records dating back to the Middle Ages. It has become an integral part of the local gastronomy and has been passed down through generations.
Horchata that has gone bad will usually smell sour, similar to spoiled milk. Also, if you pour it and observe any clumps, chunks, or separated layers, these are clear signs that the horchata is no longer good. The taste, too, will be off, generally sour or rancid. Always store horchata in the refrigerator.
The Licor 43 Horchata is a cream liqueur, but not like one you've tasted before. It's much lighter than something like Bailey's (which we also love, don't get us wrong), and has a taste you've likely not experienced outside of a Mexican taqueria in Chicago. (Just me?)
The drink originated in North Africa, and it is estimated that during the 11th century, it began to spread throughout Hispania (now Spain and Portugal). There are 13th-century records of a horchata-like beverage made near Valencia, where it remains a common drink.
To limit bacteria growth, it should be refrigerated after 2 hours and the drink consumed within 5 days. This version has been updated. The rice needs to be soaked for at least 2 hours at room temperature, and up to overnight in the refrigerator. The horchata can be refrigerated for up to 5 days.
Long-Grain Jasmine Rice Makes A Great Horchata Base
Basmati and jasmine rice are both types of long-grain white rice, but jasmine rice is a slightly better fit due to its plump, pliant texture and slightly sweet taste.
The hydrating properties of the drink, along with the natural sugar, can help rehydrate the body and replenish electrolytes lost during alcohol consumption. Horchata made from Tiger nuts are rich in fibers which are known to help regulate blood sugar levels.
The word horchata comes from the Latin term hordeata, which derived from the word hordeum, which means barley and referred to an ancient barley beverage. However, the horchata enjoyed in Spain today is more of a sweetened nut milk (more on that later), rather than a barley drink.
Horchata de chufa originated in North Africa around 2400 B.C, and with the Roman conquest of Egypt, the drink was dubbed “hordeata.” The drink was heralded for its “cooling quality” and it was recommended that people drink the barley water drink on hot days, to lower fevers, and to feed it to babies when they fussed.
The horchata without sugar can be drunk by diabetic people. It is ideal for hypertensive people due to its low content in sodium and absence of caffeine. It is advisable for the prevention of the arteriosclerosis and the renal insufficiency.
Horchata has long been enjoyed for its health benefits, both perceived and real. Generally speaking, horchata is low in fat and rich in antioxidants. Antioxidants are great for your skin and hair and can help to reduce inflammation in the body.
The rice adds a starchy or chalky quality, and perhaps to compensate, most taquerias use a very heavy hand with the sugar. But the rice flavor is also part of horchata's charm, and this version inspired by GCM vendors reduces the sweetness—a bit.
Mexican horchata is made with rice while Spanish horchata is made with tiger nuts. Both soak the base ingredient in water to hydrate them and make them softer. Then you blend the softened rice/tiger nuts with water and strain the mixture.
In place of cheesecloth, you can use a laundry bag, nut milk bag (used for making almond milk), mesh bag (used for making alcohol), or a paint strainer bag (found in hardware stores) to strain broths, cheeses, yogurts, and other foods.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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