I’m all about bringing the tropics home for the holidays. That’s why this delicious take on a horchata is the perfect sweet escape for the aspiring snowbird. Combining the warm flavours of cinnamon and dates with the creaminess of eggnog takes this classic Spanish horchata recipe to a whole new level. Sure, this dessert drink may be perfect for the holidays, but horchata is a beverage enjoyed year-round. In addition, this eggnog horchata recipe can either be enjoyed with or without alcohol. So whether you’re drinking for a fiesta or siesta, get ready to sit back and enjoy.
The recipe requires 10 hours chill time.
Place dates in a bowl of boiling water to soften. Set aside for 10 minutes.
In a blender or food processor, add the rice, cinnamon sticks and almonds. Grind for 2 minutes. Then add 1 cup milk and 1 cup water. Blend well and pour into a large bowl.
Add the remaining water, milk, eggnog, caramel extract and sugar. Cover and place in the fridge or for at least 10 hours or overnight.
In clean blender or food processor, blend together softened dates and residual boiled water. Place in an airtight container overnight.
Remove both the horchata mixture and date puree from the fridge. Pour horchata mix through cheesecloth and squeeze out all remaining liquid into a bowl or pitcher. Discard horchata pulp.
To serve, place a tablespoon of date puree at the bottom of a glass and top with ice. Pour the eggnog horchata mixture over ice and finish with rum (if using) and stir. Garnish with cinnamon.