CARDA-RUM-CHATA COCKTAIL

Yes, you read that right: three words in one.

THE (Hor)CHATA

Horchata is a traditional Mexican, plant-based milk beverage, typically made with rice, cinnamon and sugar.

THE RUM

When I was in college, it was all about the Jagerbombs, after that the So-Co lime. A new favorite (or so I heard) is the Rumchata. Here, we’re adapting this shot en vogue to make a fully-realized cocktail.

THE CARDA(mom)

While horchata is more typically paired with Hispanic cuisine, the spices we use are reminiscent of Middle Eastern and Indian cooking. Along with the traditional vanilla, cinnamon and nutmeg, we’re adding clove and cardamom, and substituting almond and coconut milk for a creamier, easier twist.

Let’s do it…

First, make your simple syrup. Add sugar, water, and spices to your pot, bring to a boil, and let simmer for ten minutes, stirring frequently to make sure everything dissolves without burning.

Next, in a pitcher, combine simple syrup, almond milk, coconut cream, vanilla and rum.

Pour over ice and garnish with a cinnamon stick.

For the simple syrup:

1 cup of sugar

1 cup of water

1 tablespoon of cinnamon

1 teaspoon (each) of clove, cardamom, nutmeg

For the mix:

4 cups of unsweetened almond milk (you can also substitute oat or rice milk)

1 can (13.5 oz) of unsweetened coconut cream (if you can only find coconut milk, that works- it will be slightly more watery in texture)

2 cups of rum (preferably dark)

1 teaspoon of vanilla extract