📍 Where this dish comes from: Tequila, Jalisco · Agave Landscape of Tequila
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Discover the history of this region →
Servings: 1 servings
Calories: 170kcal
Ingredients
- 3 oz unsweetened almond milk sub: macadamia milk
- 1 oz full-fat coconut milk canned and shaken
- 1 1/2 oz spiced dark rum sub: añejo tequila
- 1–2 tsp keto sweetener erythritol or monk fruit
- 1/8 tsp ground cinnamon
- 1/8 tsp pure vanilla extract
- Crushed ice as needed
- Garnish: cinnamon stick and star anise
Instructions
- In a shaker, combine almond milk, coconut milk, sweetener, cinnamon, and vanilla. Stir to dissolve.
- Fill the shaker two-thirds with crushed ice and shake hard for 10 seconds until frothy.
- Pour the rum into a rocks glass packed with fresh ice.
- Strain the shaken horchata over the rum and stir once gently for a marbled effect.
- Dust with cinnamon and garnish with a cinnamon stick and star anise. Serve immediately.
Nutrition
Serving: 1serving | Calories: 170kcal | Protein: 1g | Fat: 6g
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About This Dish
Creamy cinnamon-spiced horchata meets a pour of dark rum for a two-tone cocktail that tastes like tres leches cake met a tiki bar.
Health Benefits
- Almond and coconut milk cut the carb load of traditional rice horchata to nearly zero.
- Coconut milk’s fat content makes this cocktail feel indulgent without spiking blood sugar.