Rumchata

Rating: 3 out of 5.

Celebrate good times, come on!

We are having some friends for dinner tonight, and drinks, of course.
I’m going for a stew/casserole type thing, because it’s cold. And stews always lend themselves to winter dining. And, I don’t have to fluff around in the kitchen to much while everyone is here. That leaves more time for cocktail making.

And Daan, one of my neighbours, talked about something he tried while in San Francisco. I deduced it was Horchata, from how he described it.

So I made some.

And we are having that with rum and coffee liqueur.
I used a recipe for Horchata that uses rice milk and almond milk. I added cinnamon sticks, ground cinnamon, condensed milk, and some vanilla paste.

I let that infuse in the refrigerator for a day. Then strained it, and voila!
Just add rum and coffee liqueur. I used Mr Black as the coffee liqueur because it isn’t as sweet as Tia Maria or Kahlua.

The Horchata is already sweet enough from the tin of condensed milk.

And second up- well, actually it was first- is a remake of Pumpkin Rye from a couple of nights ago.
I thought with this, tonight, I would get into the Dutch Sinterklaas spirit (so to speak) by rimming the glasses with crushed Pepernoten. For those that don’t know them, they are Xmas bikkies (cookies) that are sorta like Spekulaas.

For the Horchata, I used
A litre of rice milk
A litre of almond milk
A can of condensed milk
5 cinnamon sticks
2 teaspoons of ground cinnamon
A half a teaspoon of vanilla

I mixed it all in a jar, then kept it refrigerated for 24 hours.
Then I strained it.

Then I added 30ml each of rum and coffee liqueur in a tall glass with ice.
The rum I used was my bottle of all leftover bits, that I pour into a single bottle. So it’s a bit of everything.

And the Pumpkin Rye, you will have to look at previous posts for that one.

Enjoy, and Happy Festivus.

Pumpkin Rye

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