Horchata White Russian Recipe (Light) | Le Petit Eats (2024)
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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.
It has been referred to as “the drink of the gods.” Through trade and conquest, horchata made its way through Spain, France, and England. It was enjoyed as a refreshing drink, for the perceived healing properties found in its ingredients, and for its rumored aphrodisiac capabilities.
How do I achieve the right texture for horchata? 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.
Long-Grain Jasmine Rice Makes A Great Horchata Base
Basmati and jasmine rice are both types of long-grain white rice, but jasmine rice is a slightly better fit due to its plump, pliant texture and slightly sweet taste.
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 rice needs to be soaked for at least 2 hours at room temperature, and up to overnight in the refrigerator. The horchata can be refrigerated for up to 5 days. Stir well before serving.
Is horchata good or bad for you? Consumption of horchata in moderation is always a good choice for your health as it includes antioxidants, and hydrates your body after an intensive workout. Is it good to drink horchata every day? The answer is yes, intake of horchata beverage every day is good for your health.
This version you see here consists of rice, toasted almonds, cinnamon sticks, brown sugar, salt and a bit of vanilla, All of these ingredients are soaked in water for about 4 hours or overnight. This softens all of the ingredients and then when it's blended, it all marries together.
No stress, to get rid of this, use something like a nut milk bag. Just pour the horchata through this, and it should help strain all of the errant rice particles leftovers.
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.
noun. hor·cha·ta (h)ȯr-ˈchä-tə plural horchatas. : a cold sweetened beverage made from ground rice or almonds and usually flavorings such as cinnamon or vanilla.
Historians believe that it originally came from North Africa and was brought to Southern Spain with the Moors, where it became a popular beverage. The region of Valencia is the center of horchata in Spain. What it tastes like: It has a very creamy and smooth texture similar to milk.
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.
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.
Horchata can be stored in the refrigerator for 3 to 5 days, depending on the freshness of the ingredients used. The horchata does separate, so make sure to stir it well right before serving.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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