Spiked Horchata

If you’re raising a glass to our amigos in the south this Cinco de Mayo, you need two things: a basic understanding of Cinco de Mayo (no, it’s not Mexican Independence Day), and tall glass of Spiked Horchata.

Cinco de Mayo commemorates the unlikely Mexican victory over French forces at the Battle of Puebla on May 5, 1862. The Mexican army was outnumbered 2 – 1 and pulled out a victory, thus setting off an annual celebration of Mexican pride and resiliency. Though it’s not widely celebrated in Mexico anymore, Cinco de Mayo is a celebration of Mexican heritage in many parts of the Western US. (Fun Fact: Toad HQ is actually located on a street that was named after Padre Junipero Serra, the missionary who established the California Mission System in the 1700s).

So in honor of the cultural melting pot we call home, we’re putting a new twist on an old Mexican favorite with our Spiked Horchata. Horchata is a traditional sweet drink that you’ll find at any good taqueria. It’s a sweet, cinnamony rice and almond milk beverage, but in the spirit of celebración we figured a bit of rum was in order. Mix up a batch and share with your compadres.

Spiked Horchata

  • 4 oz horchata (We bought a carton at the Mexican market, but make your own if you’re feeling festive.)
  • 1 oz white rum
  • ground cinnamon

Combine 4oz horchata with 1oz rum in a tumbler with a pinch of cinnamon. Shake vigorously. Pour over ice and garnish with a stick of cinnamon. ¡Salud!

One thought on “Spiked Horchata

  1. Thank you so much for explaining “Cinco DeMayo”. I was actually in Mexico for the celebration a few years ago. It reminded me of Mardi Gras./

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