Smoked Horchata

Ingredients

• 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
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• Cinnamon Bark Syrup
• 1 cup water
• 1 cup granulated sugar
• 3 cinnamon sticks, smashed
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• Ice
• 1 ounce reposado tequila
• 1 ounce Del Maguey Crema de Mezcal
• Dash of Angostura bitters
• 1 cinnamon stick, for garnish

Directions

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.