Nightcap: Spiked Horchata

To quote the ever-relevant Taylor Swift, ’tis the damn season—and with that comes all the festivities, frenzy and feels. To inspire a vibe that’s more “fiesta” than “frantic” this holiday season, Alimentaria Mexicana has a cocktail that’s a sweet Mexican retreat (minus the airport lines): the Spiked Horchata. A twist on the classic combo of rum and eggnog, each creamy, cinnamon-kissed sip of this rum-infused traditional Mexican rice milk is a festive toast to you. Kick back, curl up next to the fireplace (channel), and let’s salud to shaking up tradition and savouring the moment, one sip at a time.

Spiked Horchata

Serves 1

½ oz Licor 43 Spanish liqueur

1½ oz Crown Royal whisky

2 oz horchata*

Fresh cream

Sugar and/or vanilla mixed into the cream (optional, to taste)

Cinnamon

*Horchata powder mixed with milk rather than water works best for this recipe (powder available at Fresh Is Best at 2908 W Broadway).

METHOD

1. Stir the Licor 43, Crown Royal and horchata over ice until cold.

2. Strain into a cocktail glass (a coupe or martini glass works best).

3. Top with fresh cream and a dash of cinnamon.

4. Garnish with a cinnamon stick for extra flair.

Horchata Hints

Ever sipped on horchata? This sweet, milky, chilled beverage, popular in Latin America, is the grown-up version of that Cinnamon Toast Crunch milk you secretly adore. Beyond its addictive taste, it’s a health powerhouse—packed with vitamins C and E, and minerals like calcium and magnesium.

Bonus: It’s lactose-, casein- and gluten-free, making it a tummy-soother. As for curing hangovers? The jury’s still out on that one.