Smoked Horchata Eggnog Cocktail

Smoky flavors of mezcal tequila mixed with a homemade horchata eggnog

Course Cocktails

Cuisine American

Keyword Smoked Horchata Egg Nog Cocktail

Prep Time 4 5

Additional Time 2

Total Time 2 35

Servings Cocktail

Calories 317kcal

Author Bon Appeteach

Ingredients

Homemade Horchata

1 cup White Rice
2 cups Hot Water
2 Cinnamon Sticks
2 cups Cool Water
1 12 oz. Can Evaporate Milk
1/3 cup Condensed Milk
1 tsp Vanilla

Smoked Horchata Egg Nog Cocktail

1 oz. Reposado Tequila
1/2 oz. Mezcal
2 oz. Horchata
2 oz. Egg Nog
1/2 oz. Cinnamon Simple Syrup optional
Fresh Grated Nutmeg and Cinnamon Sticks for garnish

Instructions

Homemade Horchata

In a heat-proof bowl, add the rice and pour the hot water over the top. Add the 2 cinnamon sticks and cover. Let it rest for at least 4 hours or best results overnight (in the fridge).
When ready to make the horchata, remove and discard the cinnamon sticks from the bowl of rice. Pour the rice and the liquid into a blender.
Add the additional 2 cups of cool water and blend well until you can get the rice as fine as possible.
Pour the liquid through a fine strainer into a pitcher or bowl. Save the liquid but discard the rice bits and remove them entirely from the blender pitcher.
Add the rice water back into the blender along with the evaporated milk, condensed milk, and vanilla. Blend until mixed and set aside. You will have about 4 cups of horchata to make cocktails with (or drink on its own).

Smoked Horchata Eggnog Cocktail

Add ice to a cocktail shaker.
Add in the reposado and the mezcal. Then add in the horchata, eggnog, and the cinnamon syrup.
Shake well until chilled and mixed then strain and pour into your favorite rocks glass.
Grate fresh nutmeg over the top and garnish with a cinnamon stick.

Notes

Keep things simple and buy store-bought horchata for this recipe. You can also skip the cinnamon simple syrup and add a little more cinnamon to the cocktail before shaking instead.

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