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Horchata Margarita

Name: Horchata Margarita
Prep time: 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 cup rice; 1 cinnamon stick; 4 cups water; 1 cup sugar; 1 cup evaporated milk; 1 cup tequila; 2 tablespoons sweetened condensed milk; 2 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon

Prep 15 min
Total 1 hr 15 min
Ingredients 9
Servings 6

What better way to celebrate than with two classic drinks of Mexican cuisine: agua de horchata (rice water) and tequila!

Ingredients

For the margaritas:

1 cup rice
1 cinnamon stick
4 cups water
1 cup sugar
1 cup evaporated milk
1 cup tequila

To frost the glass rims:

2 tablespoons sweetened condensed milk
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Directions

1

Place the rice, cinnamon and 3 cups of water in the blender jar. Let it soak for an hour.
2

While the rice is soaking, prepare a quick syrup. Combine 1 cup of water and 1 cup of sugar in a small pot. Cook over low heat for 5 minutes or until the sugar is completely dissolved. Remove from the heat and let cool until it reaches room temperature.
3

Blend the rice, the cinnamon stick and the water in the blender until the rice is completely ground. Use a strainer to strain the mixture and place it in a large pitcher. Add the syrup you prepared and the evaporated milk. Mix well and put in the refrigerator.
4

When the mixture has cooled off and you’re ready to proceed, add the tequila and combine.
5

Serve your horchata margaritas in frosted glasses over lots of ice.
6

To frost the glass rims: Place the sweetened condensed milk in a small bowl. Mix 2 tablespoons of sugar and cinnamon in another bowl.
7

Dip the glass rims in the condensed milk and then in the mixture of sugar and cinnamon.