Go Back
–+ servings
Print Recipe

Horchata White Russian

This Mexican-inspired twist on a White Russian swaps plain cream for a frothy horchata and heavy cream float poured over vodka, coffee liqueur, and a warm cinnamon spice syrup. Rimmed with cinnamon sugar and finished with a cinnamon stick, it's cozy, and dangerously smooth, like dessert in a glass with a serious kick.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails, Drinks
Cuisine: Fusion, Latin American, latin-inspired, Mexican-inspired
Keyword: cocktails, coffee liqueur, cozy, dessert cocktail, drinks, Horchata, white russian, winter, winter cocktail
Servings: 1 serving

Equipment

Ingredients

For the Cocktail:

  • 1½ oz vodka
  • 1½ oz coffee liqueur
  • 1½ oz store-bought horchata well shaken
  • 1 oz heavy cream

For the Cinnamon Spice Syrup:

  • 2 tbsp piloncillo or brown sugar
  • 2 tbsp warm water
  • ¼ tsp ground cinnamon
  • Pinch of nutmeg

For the Rim and Garnish:

  • Honey for rimming
  • 2 tbsp granulated sugar mixed with ½ tsp ground cinnamon for the rim
  • Cinnamon stick for garnish

Instructions

  • Start with the cinnamon spice syrup. Combine the piloncillo or brown sugar, warm water, cinnamon, and nutmeg in a small bowl and stir until completely dissolved. Set aside.
  • Prepare the glass. Dip the rim lightly in honey then press firmly into the cinnamon sugar mixture until completely and evenly coated. Fill generously with ice.
  • Pour the vodka, coffee liqueur, and cinnamon spice syrup directly over the ice and give it a quick stir to combine.
  • In a small bowl or glass, combine the horchata and heavy cream and froth with a handheld electric whisk until light and frothy. Pour slowly over the cocktail in one clean pour so it sits beautifully on top.
  • Finish with a cinnamon stick garnish and serve immediately. Give it a stir right before drinking to bring all the flavors together.

Notes

  • Shake the horchata well before measuring - the rice and cinnamon settle at the bottom and an unshaken horchata will taste flat and watery.
  • The cinnamon spice syrup is what makes this drink. Store-bought horchata is sweet but one-dimensional and the piloncillo, cinnamon, and nutmeg add the warm depth that makes this taste homemade.
  • Frothing the horchata and cream together before pouring creates a thick creamy layer that sits beautifully on top of the cocktail and makes every sip incredibly smooth and cohesive.
  • Stir right before drinking so every layer swirls together into the most creamy and delicious sip.