Indulge in the unique fusion of flavors with our Smoked Horchata Eggnog Cocktail, a creative blend of classic eggnog and homemade horchata, enriched with the smooth warmth of reposado and the smoky notes of mezcal tequila. This innovative cocktail is perfect for those seeking a delightful twist on traditional holiday drinks, offering a harmonious balance of creamy sweetness and smoky sophistication.
Why This Recipe Works:
Complementary Flavor Profiles: The creamy, cinnamon-infused taste of homemade horchata beautifully complements the rich, spiced flavor of traditional eggnog, creating a harmonious blend of sweetness and spice. This combination is further enhanced by the distinctive characteristics of reposado and mezcal tequila, which add layers of warmth and smokiness.
Textural Contrast and Richness: The velvety texture of eggnog, combined with the smoothness of the horchata, creates a luxurious mouthfeel. The addition of reposado tequila, known for its mellow and slightly oaky flavor, adds depth, while the mezcal introduces a subtle smokiness, making the cocktail intriguingly complex.
Seasonal and Festive Appeal: This cocktail merges traditional holiday flavors with a unique twist, making it an ideal choice for festive occasions. The familiar taste of eggnog evokes the coziness of the holiday season, while the innovative inclusion of horchata and tequila gives it a contemporary edge that appeals to adventurous palates.
Supplies Needed:
Blender or High Power Food Processor
Fine Mesh Strainer (or cheesecloth)
Large Bowl
Measuring Cups
Cocktail Shaker
Jigger
Homemade Horchata Ingredients:
You can buy pre-made horchata for this recipe or make your own. Below is a simple and quick method for making homemade horchata for this cocktail, but you can also try this authentic horchata recipe too.
Ingredients:
Rice
Hot Water
Cinnamon Sticks
Evaporated Milk
Sweetened Condensed Milk
Vanilla
Instructions:
1. Start by placing the white rice in a large, heat-proof bowl. Add the cinnamon sticks and pour the hot water over the rice. Let it soak for at least four hours or overnight for best results.
2. After the rice has sat and soaked, remove the cinnamon sticks and discard. Pour the rice and water into a blender and add 2 cups of fresh water.
3. Blend on high speed to break up as much of the rice as possible. Then pour the mixture through a fine mesh strainer, catching the rice water in a bowl or pitcher. Discard the leftover rice bits and remove them from the blender.
4. Add the rice water back to the blender and add in the evaporated milk and the condensed milk. Blend until smooth and frothy then add in the vanilla and set aside.
How To Make A Smoked Horchata Egg Nog Cocktail:
1 oz. Reposado Tequila
1 oz. Mezcal (I used Vida)
2 oz. Homemade Horchata
2 oz. Egg Nog
1/2 oz. Cinnamon Simple Syrup (optional)
Fresh Grated Nutmeg & Cinnamon Stick Garnish
How To Prepare This Drink:
1. Begin by adding ice to a cocktail shaker. Pour in the reposado tequila and mezcal tequila.
2. Next, add in the homemade horchata and the egg nog, and then finally the cinnamon syrup (optional).
4. Grate fresh nutmeg over the top and garnish with a cinnamon stick.
Expert Tips:
Quality Ingredients Matter: For the best flavor, use high-quality reposado and mezcal tequila. The reposado should have a smooth, oaky profile, while the mezcal brings a crucial smoky element. Opt for homemade or artisanal horchata if possible, as its freshness and flavor will significantly enhance the cocktail.
Balance is Key: The secret to a perfect Smoked Horchata Eggnog Cocktail lies in balancing the sweetness of the eggnog and horchata with the smokiness and warmth of the tequilas. Adjust the proportions to suit your taste, ensuring that no single element overpowers the others.
Temperature Control: Serve this cocktail chilled or over ice. The cold temperature helps blend the flavors harmoniously and makes it more refreshing, especially if you’re serving it in a warmer climate or setting.
Experiment with Smoke: For an extra touch of smokiness, try smoking the glass before pouring the cocktail. This can be done using a smoking gun or by briefly flaming a piece of wood and capturing the smoke in the inverted glass.
Fresh Grated Nutmeg and Cinnamon Sticksfor garnish
Instructions
Homemade Horchata
In a heat-proof bowl, add the rice and pour the hot water over the top. Add the 2 cinnamon sticks and cover. Let it rest for at least 4 hours or best results overnight (in the fridge).
When ready to make the horchata, remove and discard the cinnamon sticks from the bowl of rice. Pour the rice and the liquid into a blender.
Add the additional 2 cups of cool water and blend well until you can get the rice as fine as possible.
Pour the liquid through a fine strainer into a pitcher or bowl. Save the liquid but discard the rice bits and remove them entirely from the blender pitcher.
Add the rice water back into the blender along with the evaporated milk, condensed milk, and vanilla. Blend until mixed and set aside. You will have about 4 cups of horchata to make cocktails with (or drink on its own).
Smoked Horchata Eggnog Cocktail
Add ice to a cocktail shaker.
Add in the reposado and the mezcal. Then add in the horchata, eggnog, and the cinnamon syrup.
Shake well until chilled and mixed then strain and pour into your favorite rocks glass.
Grate fresh nutmeg over the top and garnish with a cinnamon stick.
Notes
Keep things simple and buy store-bought horchata for this recipe. You can also skip the cinnamon simple syrup and add a little more cinnamon to the cocktail before shaking instead.
