Dirty Horchata
I’ve been wanting to make you a dirty horchata for a long time. I figured it was about time to get around to it because it looked sooo yummy. When I read about the dirty horchata a few years ago, making horchata just seemed like so much work, I just preferred to have someone else do the heavy lifting. You’re soaking the rice and cinnamon, and blending and straining, aye-yie-yie! I’ve had “clean” horchata from time to time but only when someone else fixed it. When it’s good, it’s really good, the last time I had it though, I got it from a food truck. It was so sweet I couldn’t even drink it.
Making horchata is really not as difficult as I built it up to be, however. So now, instead of being a drama queen about it and going all the way across town for one, now I make it myself. The upside of making your own horchata is that it is so versatile and YOU get to have total control over how it’s going to taste. You can add as much or as little sugar or any of the other ingredients that works for your taste. And, the ingredients are so basic; rice, sugar, cinnamon, and not to mention, water, there’s no doubt you already have them. That jar of cinnamon that’s about to celebrate an anniversary in your cupboard, you now have something to use it in. You’re welcome!
How Dirty Can it Get?
It only makes sense that the natural elevation of horchata was to booze it up, right? I made my dirty horchata really dirty. Based on my experimentation, it can get pretty dirty still and not lose it’s distinctive horchata flavor. It’s standard practice to use rum in a dirty horchata. I like bourbon so that’s what I used. I also added a shot of Bailey’s Irish Cream. For kicks and giggles I stirred in a dollop of whipped (dalgona) coffee instead of espresso and a little whipped cream. Whipping up the coffee and cream was a low bar and an easy addition and it added body to the drink. And I’ll tell you what, it was pretty boozy but it was also lip smacking good. The next time I mix one up though, I will use a little less bourbon and a little more whipped cream.
Still, the result was a great tasting, albeit strong drink with the consistency similar to a shake. Another adjustment I’ll make net time is to add crushed ice and frozen whipping cream to make an actual shake. Yum!
Because making horchata is so easy, I have no objection at all to making a pitcher of it occasionally. If you plan to give it a try just keep in mind that your horchata mixture will need to soak overnight. If you’re planning to serve it to a crowd, it does take a tiny bit of preplanning otherwise, it’s a snap.
Horchata’s Many Variations
If you’re not the biggest rice milk fan, never fear. There are so many variations of this drink. Of all the horchata variations I’ve read about, so far I’ll be sticking with the rice based horchata for now. It can also be made with almonds and almond milk, coconut milk or tiger nut milk .Horchata has a centuries long history. As I researched horchata the modern form seems to have originated in Spain. The drink also sometimes called horchata de chufas[7] or, in West African countries such as Nigeria and Mali, kunnu aya is the original form of horchata.
It is said that it may have originated at least around the 13th century and is part of a family of plant-based beverages. In West Africa, it’s also made with tiger nut milk and is known as kunnu aya. I’ll be trying the tiger nut version since they can be ordered online. I love the rice milk version, but I am curious to try the tiger nut version, too.
Have it Your Way
The endless variations makes horchata such an awesome drink base, both alcoholic or non-alcoholic. Make it vegan by replacing whole milk with almond milk. Make it a little skinnier by replacing the granulated sugar with maple syrup or even stevia or monk fruit.
The horchata recipe I use as my base for the cocktail is a version adapted from Charbel of My Latina Table, minus the almonds. Unlike many horchata recipes I’ve found that were in my opinion, unnecessarily complicated, hers is simple, yet very delicious. I’ve been making horchata quite a bit lately because it’s so refreshing. It’s also a nice change from carbonated drinks.
Leave a comment to let me know if you tried it and if you experimented with any variations.
Dirty Horchata
Equipment
- large bowl with lid or cling wrap, measuring cups, blender, pitcher
Ingredients
Horchata
- 1 cup White rice, rinsed, uncooked
- 1 stick Cinnamon
- 1 cup Suger, or less if you want it less sweet
- ½ cup Chopped almonds
- 1 tbsp Vanilla
- 12 oz Evaporated milk
- 1-½ cup Whole milk or almond milk
- 4 cups Water
- Ice
Dalgona Coffee
- 2 tbsp Instant coffee
- 2 tbsp Coffee
- 1 tbsp Hot water
Whipped Cream
- 4 oz Heavy Whipping cream
- 1 tsp Sugar
- ¼ tsp Cream of tartar
Alcoholic Add ins
- 1 oz Bailey's Irish Cream
- ½ oz. Bourbon
Instructions
Horchata
- Start by soaking the rice, cinnamon, and almonds in a bowl of water all night, or at least for 5 hours so that the rice softens slightly.
- Strain the water from the cinnamon, rice, and almond mixture that were soaking, disposing of water.
- Blend the cinnamon, rice, and almond mixture with evaporated milk until a smoother mix is formed and the grains of rice are completely ground.
- Strain the resulting liquid into ra pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined. Add a liter of water, and serve with ice.
Dalgona Coffee
- Mix instant coffee, sugar and water in a bowl. Mix on medium high with electric mixer until light and fluffy.
Whipped Cream
- Combine heavy whipping cream, sugar, vanilla, and cream of tartar. Mix on high with an electric mixer until stiff peaks form.
Dirty Horchata
- Mix horchata, dalgona coffee and half of the whipped cream. whipped cream. Add alcohol, stir well. Pour into glass, garnish with remaining whipped cream and ground cinnamon.
