Horchata Milk Punch

• 总时间: 2 minutes

配料

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.

步骤

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.