Uploaded November 2025 | Updated September 2026, 1 week ago

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Earlier this week I promised a boozy version of my Horchata, so here we are.

This is my Horchata Milk Punch, and it might just replace your eggnog, bourbon milk punch, or even your coquito this year — it’s that good.

To keep the right balance between the tiger nut flavor and the alcohol texture, I made a more concentrated chufas milk, so the base recipe is slightly different from my original Horchata.

Start with hydrated chufas — soak them in cold water for 24–48 hours, rinsing and changing the water 2–3 times.

Then blend:
• 150 g hydrated chufas
• 220 ml hot water
• 0.4 g cinnamon
• Vanilla paste

Blend for 2 minutes, strain through a nut milk bag, and squeeze out all the liquid. Pour that liquid back into the blender and add:
• 150 ml cognac
• 75 g sugar
• 1 g gum arabic (a generous pinch)
• 0.2 g xanthan gum

Blend again until fully dissolved and combined, then bottle it up.

To serve:
Shake 4 oz of the Horchata liqueur with 2 dashes of allspice dram and 2 dashes of Angostura bitters over ice.
Pour over fresh ice and enjoy.