‘Tis the season for margaritas!
The way things are going for me, ‘tis the season for just about any cocktail. You could hand me a Busch Light at this point, and I wouldn’t even flinch.
My kids presents aren’t wrapped, shopping isn’t finished, and the other day I actually Googled, “People Who Do All the Christmas Things For You,” only to realize that that is only a service that exists for rich people, not someone like me who utilizes my bank’s overdraft protection on a regular basis.
So, margs? Yes. I’ll take several.
I have loved horchata for years. Our town has a small Mexican ice cream shop that also serves agua frescas and we delight in going frequently.
The first time I asked what the creamy white beverage was, the owner told me that it was “rice pudding drink.” Well. I LOVE rice pudding, so I was down with all of that immediately.
The only problem is that I continued to call horchata “rice pudding drink” until someone kindly pointed out to me that’s not the proper name, it’s just something that is told to clueless white ladies like myself.
Last September, I saw horchata margaritas on the menu of a restaurant in Epcot’s Mexico. Since I love margaritas and I love horchata, I am fairly certain that this whole situation was a fate-type deal.
And of course after trying one (or three, who are we kidding), I knew I had to recreate it at home! These magaritas are simple to make and so delicious.
While margaritas aren’t typically considered a winter beverage, this creamy, cozy concoction is a total cold-weather go, sort of like our cinnamon toast crunch cocktail.
It starts with homemade rice milk, but don’t let that scare you! I am totally lazy most days, and this was no big deal at all.
Blend with some sweetened condensed milk, some spices and tequila, and you’ve got yourself a Friday night. Or a Monday. Just being honest.
Horchata Margaritas Recipe
- 1 Long Grain White Rice
- 1.5 Ground Cinnamon
- 4 Water
- 1 Sweetened Condensed Milk
- 4 Horchata (32 oz) (El Pollo Loco)
- 2 RumChata
- 2 Silver Tequila
- Sweetened Condensed Milk and Cinnamon Sugar, for rimming the glass, optional
- In the pitcher of your blender, combine rice, 2 cups water, and ground cinnamon. Pulse just until the rice is broken up into smaller chunks. Place the blender pitcher covered in the refrigerator for several hours, preferably overnight.
- Add 2 cups of water and sweetened condensed milk to the blender. Blend on high until as smooth as possible. Using a fine mesh strainer, strain the horchata into a pitcher.
- In a cocktail shaker, combine horchata, Rumchata, and silver tequila. Shake with ice and strain into a glass rimmed with cinnamon sugar and filled with ice.