Guys. It’s Friday. Every single freaking day this week has been overcast and gloomy. My house has been SO dark, and all the weather does is beckon you to the couch to curl up with a blanket but OH WAIT it’s the middle of the week and there are emails to send and dishes to wash and basketball practices to shuttle to. There’s no time for couch lounging. But now it’s Friday. The sun is finally shining. The calendar is finally empty. Let’s have a drink.
Seriously we have z-e-r-o plans this weekend. Or well, I should say any “calendered obligations.” There’s lots of stuff that will fill it up, such as painting the new doors we just installed throughout our first level, painting the door frames where said doors are installed, and if we’re being honest I’m feeling pretty DIY motivated to pull everything out of our walk-in pantry and spruce that up to! So yes, our weekend will fill up. But it’s going to fill up with rewarding DIY work, good beers, tunes on throughout the house, windows open, and sleeping in. So pretty much perfect.
I’ll be kicking off this weekend with this delicious Whiskey Spiked Horchata. If you’ve never had Horchata, I recommend you do ASAP. It actually refers to a bunch of different variations of a similar drink. Some sort of nut, rice, water, and warm spices, left to soak and then blended together–sweetened however you like. We first had Horchata in Mexico a few years ago for a friends wedding served with some spicy tacos. It’s milky and smooth and sweet. It takes the heat off like milk, but because it’s primarily nut/rice milk, it leaves a clean finish. It’s also incredibly easy to make at home.
I based my recipe off a few on the internet, and opted for almonds and rice together. I’ve seen recipes with cashews, peanuts, and even sesame seeds! Horchata is super culturally based, and extremely flexible, so if you are feeling crazy you could do all kinds of swaps.
Like I said, it’s super easy to make. You combine the ingredients in a bowl, let sit 12-24 hours at room temperature and then blend the crap out of it. A quick strain and squeeze through some cheesecloth, and the addition of some sweetened-condensed milk and you have a super refreshing, cooling, sweet beverage just begging for a little whiskey.
I feel like this drink has the feel of a spiked eggnog (which I love), but without the heaviness of nog. It’s like Eggnogs hip Mexican cousin….who is sort of lactose intolerant. Anyway it pairs so well with whiskey and it’s perfect for sipping on a Friday afternoon. What more do you really need?
Whiskey Spiked Horchata
For the Horchata (makes approx. 1 qt)
4.5 C water
6 oz slivered almonds
1/2 C long grain white rice
2 tsp vanilla extract
1.5 tsp ground cinnamon
1/2 C sweetened condensed milk
For the cocktail
2 oz of your favorite whiskey
Ground cinnamon to garnish
For the Horchata: combine water, almonds, rice, cinnamon and vanilla in a large bowl. Stir to combine. Cover and let sit at room temperature for 12-24 hours.
When it’s time, pour contents of bowl into blender and blend at high speed until things are looking really smooth and frothy, about 3 minutes. While blender is blending, line a fine mesh strainer over a large measuring cup or bowl with cheesecloth.
Pour blender contents into cheesecloth and let strain, using a spoon to stir things around if needed. At the end, gather the cheesecloth together and squeeze out the last bits. Throw away excess pulp. Add strained horchata back into (cleaned out) blender and add sweetened condensed milk. Blend again at high speed for about 30 seconds. Pour into container. Horchata is good for about a week in the fridge, but I bet it wont last that long!
For the cocktail: In a rocks glass, add large ice (melts slower!), 2 oz whiskey and 4 oz of Horchata. Stir to combine, sprinkle with ground cinnamon. Enjoy!