Smoked Horchata

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Smoked Horchata

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

Yield: 1 drink

Cook Time: 5 minutes

Total Time: 30 minutes



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



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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