Horchata margaritas are the perfect drink for celebrating the holidays! Cozy and creamy, you’ll love sipping them fireside.
‘Tis the season for margaritas!
The way things are going for me, ‘tis the season for just about any cocktail. You could hand me a Busch Light at this point, and I wouldn’t even flinch. My kids presents aren’t wrapped, shopping isn’t finished, and the other day I actually Googled, “People Who Do All the Christmas Things For You,” only to realize that that is only a service that exists for rich people, not someone like me who utilizes my bank’s overdraft protection on a regular basis.
So, margs? Yes. I’ll take several.
I have loved horchata for years — our town has a small Mexican ice cream shop that also serves agua frescas. The first time I asked what the creamy white beverage was, the owner told me that it was “rice pudding drink.” Well. I LOVE rice pudding, so I was down with all of that immediately.
The only problem being that I continued to call “horchata,” “rice pudding drink,” until someone kindly pointed out to me that that is not it’s proper name, just something that is told to clueless white ladies like myself.
Last September, I saw horchata margaritas on the menu of a restaurant in Epcot’s Mexico. I love margaritas, I love horchata — I am fairly certain that this whole situation was a fate-type deal. And of course after trying one (or three, who are we kidding), I knew I had to recreate it at home!
While margaritas aren’t typically considered a winter beverage, this creamy, cozy concoction is a total cold-weather go. It starts with homemade rice milk, but don’t let that scare you! I am totally lazy most days, and this was no big deal at all. Blend with some sweetened condensed milk, some spices and tequila, and you’ve got yourself a Friday night.
Or a Monday. Just being honest.
You can also find my Horchata Margaritas recipe over on Food Fanatic, where I am a regular contributor of all things sweet. Have a great day!