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.
Cold water- more water will need to be added to the horchata at the end to thin it out a bit. Be careful not to add too much- remember that it will be served over ice which will water it down a bit more. Ice- like my dad says, ice is the most important ingredient in horchata!
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.
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.
The texture of horchata is slightly grainy, but otherwise smooth and refreshing. To achieve this texture, be sure to fully pulverize the rice and cinnamon in a grinder. You will want the rice and cinnamon mixture to have the consistency of rice flour.
Place the rice on a fine-mesh sieve and rinse until the water runs clear. Transfer the rice to a large bowl and add the cinnamon with 1 quart (4 cups) of cold water. Cover and refrigerate overnight, or for at least 4 hours.
Homemade horchata, on the other hand, should ideally be consumed within the same day of preparation. However, it can last in the refrigerator for up to 48 hours. Freezing horchata may affect its quality and consistency.
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?)
It is a source of vitamins C and E, and is also rich in minerals like calcium, magnesium, and iron. Most recipes are dairy and gluten-free, ensuring horchata is easy on the stomach. When you want a beverage that is simple, natural, and provides health benefits with ease, horchata is the perfect option for you.
The regular intake of horchata aids in marinating digestive well-being by fostering an increase in beneficial bacteria within the gut. The presence of starch powder and polyphenols in horchata has a rapid and significant impact on the gut microbiota.
It is completely normal to find rice sediment at the bottom of either your horchata glass or pitcher, and even though it's optional to stir it every time you serve a new glass, we definitely recommend to stir it well to keep all the flavor in every drink.
What is Horchata made of? The ingredients in horchata are really simple. Authentic horchata is made with water, rice, cinnamon, sugar, and vanilla. This easy horchata recipe has a great balance of creamy rice and cinnamon flavor, with just enough vanilla to round things out.
Since horchata is made of rice, it is naturally a little chalky. If that bothers you, remove the rice grains before blending, using only the water that resulted from soaking the rice overnight.
What do I need to do to improve the texture of my horchata? You might want to drain it once through the fine mesh strainer once, then again through the strainer w/ muslin. This keeps the larger chunks from blocking the finer muslin.
No, Licor 43 Horchata does not require an expiration date, as the alcohol acts as a preservative. However, to preserve its quality, we recommend that you avoid exposing it to sunlight and temperatures above 30°C.
Pulverizing the rice beforehand eliminates any chalky sediment that can result in a gritty taste. Grinding the rice also helps thicken the drink, making it extra luscious.
The next day, strain the horchata using a strainer and cheesecloth. Press the solids against the cheesecloth-lined strainer to get out all of the liquid and serve over ice. (You could also blend the horchata, strain and serve over ice.)
Horchata is meant to be refreshing on a hot day, so serve it over ice for the best experience possible. Separation of the water and the rice mixture is completely normal, especially if it's been sitting in the fridge for a day or two. Just mix it together with a large spoon and serve as you normally would.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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