Make Boozy Horchata for Cinco de Mayo


Silky, refreshing, and warmly spiced, horchata has inspired everything from ice cream flavors to beer. The agua fresca is traditionally made by creating a milk from tiger nuts, almonds, rice, or other grains, which is then sweetened and rounded out with some vanilla and cinnamon. Since it requires a process of blending, soaking, and straining, making horchata can seem like a project. The payoff, though, is an impressive make-ahead party drink that doubles as dessert — made all the better by a little booze.

Huertas, in New York’s East Village, finishes their horchata off with a few churns in the slushie machine and a splash of rum. You can pour yours into a blender with a few cups of ice for a similar effect, or just serve it as is.

Horchata Slushie (Adapted slightly from Huertas)

(Makes approximately 1 1/2 qt)


  • 1 1/4 cups tiger nuts (soaked overnight)
  • 2 1/3 cups hot water
  • 1 cinnamon stick
  • 1 qt almond milk
  • 1 1/4 cups virgin peach nectar
  • 1/4 cup plus 2 tbsp sugar
  • citric acid to taste


  1. Blend tiger nuts with water, sugar, cinnamon, and about half of the almond Milk. Double strain through cheese cloth.
  2. Whisk in peach purée and remaining almond milk. Add citric acid to taste.
  3. Cool overnight.
  4. Serve chilled or blend with ice, adding 1 1/2 ounce of rum per glass.