Death & Co.'s Smoked Horchata Recipe

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Recipe adapted from Joaquin Simo, Death & Co., New York City

Smoked Horchata
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Smoked Horchata from Joaquin Simo
Prep Time
Cook Time
Total time: 5 minutes
  • Horchata
  • 1 cup unsweetened coconut flakes
  • 1 cup almond flour
  • 6 cinnamon sticks, broken up into small pieces
  • ¼ cup light brown sugar
  • 2 cups rice milk
  • 1 cup almond milk
  • 1 cup coconut water
  • Cinnamon Bark Syrup
  • 1 cup water
  • 1 cup granulated sugar
  • 3 cinnamon sticks, smashed
  • Ice
  • 1 ounce reposado tequila
  • 1 ounce Del Maguey Crema de Mezcal
  • Dash of Angostura bitters
  • 1 cinnamon stick, for garnish
  1. Make the horchata: Heat a small skillet on medium heat and add the coconut flakes and almond flour. Cook for 2 to 3 minutes, until lightly toasted. Transfer the toasted coconut flakes and almond flour to a blender and add the cinnamon sticks, light brown sugar, rice milk, almond milk and coconut water. Blend on high speed for 30 to 40 seconds, until well incorporated. Strain through a fine mesh sieve over a large bowl and refrigerate.
  2. Make the cinnamon bark syrup: In a small pot, bring the water to a simmer over medium-high heat. Stir in the sugar until dissolved. Add in the cinnamon sticks and bring to a boil, then turn off the heat. Cool the syrup for 3 hours. Strain through a fine mesh sieve over a medium bowl.
  3. Fill a rocks glass with ice. Combine the tequila, Del Maguey Crema de Mezcal, 2 ounces of horchata, ¼ ounce cinnamon bark syrup and angostura bitters in a cocktail shaker. Shake vigorously and strain into the rocks glass. Garnish with the cinnamon stick and serve immediately.
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