Try this Horchata White Russian recipe – a lighter take on the traditional White Russian, simply swapping out the heavy cream for homemade horchata.The post-holiday gloom has officially set in. The festivities are over, decorations are put away, days off are a thing of the past and it’s back to the grind.
It was fun while it lasted, right? But the party doesn’t have to end, because January is the perfect time to settle in at home all cozy-like in your comfy sweats and fuzzy socks, and some sneaky cocktails 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 cocktail 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 cocktails 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 cocktail 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 Nachos or, my Mexican Street Corn Cucumber Cups.
Pair this drink with my Vegan+Grain Free Tacos for a balanced, healthy-ish taco night!
For those of you, planning a serious Netflix binge, might I suggest a bowl of my sweet and spicy Mexican Hot Chocolate Popcorn?
If you make this Horchata White Russian recipe, be sure to post it on Instagram with the hashtag #LePetitEats so we can share a “virtual cheers”!
Horchata White Russian
Horchata White Russian is a lighter take on the traditional White Russian, simply swapping out the heavy cream for homemade horchata.
- ice cubes
- 1 1/2 ounces vodka
- 1 1/2 ounces Kahlua or coffee liqueur
- 3 ounces Horchata recipe follows
- Ground cinnamon
Fill a glass with ice. Pour in vodka and Kahlua, then top with Horchata. Garnish with ground cinnamon.
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 cocktails like my Horchata White Russian!
- 1/2 cup long grain white rice rinsed
- 1 cinnamon stick broken into pieces
- 1/4 cup sugar
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.