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–+ servings

Rum Horchata Cooler

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.
Print Recipe
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Beverage
Cuisine: Mexican
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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