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.
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 😉
Pair this drink with my Vegan+Grain Free Tacos for a balanced, healthy-ish taco night!
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 drink. I like to sprinkle additional cinnamon on top for even more cinnamonn-y goodness!
If you make this cocktail 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.
- 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.
- 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.