Let's take a classic horchata and mix it up a bit! I'm adding almonds, chocolate, and a splash of Baileys to make the salted chocolate horchata of your dreams. This easy chocolate horchata recipe is rich and creamy, with the almonds adding an extra layer of nutty flavor and the optional Baileys Irish Cream giving this recipe a cocktail feel. Serve in an iced glass with a salted chocolate rim for an outdoor party, after dinner dessert, or whenever you get the craving. Get ready because after a few of these chocolate horchatas, you might be doing the hor-cha-cha! Now let's get dancing ... er, I mean blending.

Salted Chocolate Horchata

Total Yield: 32 ounces, Serves: 4, 6-8 ounce servings, Active Prep Time: 15 minutes, Total Time: 3 hours 15 minutes

Ingredients: 1 cup White rice (rinsed), 1 cup Almonds (raw and unflavored), 5 tablespoons Hot cocoa mix (regular or dark chocolate), 1 tablespoon Cinnamon, 5 cups Water, 1 pinch of Salt per glass, Optional: 1 ounce Baileys Irish Cream per glass.

Instructions: 

1. In a blender, add the rice, almonds, cocoa powder, cinnamon, and water, then blend for about 1 minute on medium-high power until the rice and almonds have become almost granular in size. Transfer all of the blender contents (including everything that might have settled on the bottom) to a sealable container and let sit in the refrigerator for 3 hours.
2. With a spoon, mix all of the ingredients, ensuring there is nothing settled on the bottom of the container. Pass the chocolate horchata through a fine mesh strainer and/or cheese cloth several times, until the preferred smooth consistency is reached.
3. Create optional salted chocolate rim for each serving glass (see notes below). In each serving glass add ice, a pinch of salt, and an optional ounce of Baileys, then pour in the chocolate horchata.

For the optional salted chocolate rim: Mix sea salt (or any other type of large chunky salt) with pinches of the cocoa powder until the desired color is reached. Pour about an ounce of Baileys on a flat small plate and the salt and chocolate cocoa mix on another small plate. Completely invert each glass, touching the glass rim onto the Baileys plate so the Baileys forms a solid ring around the glass opening. Keeping the Baileys rimmed glass opening pointed down, dip the wet rim into the plated salt and chocolate cocoa mix, making small circles in the salt ensuring the rim has had a chance to fully cling to the Baileys. Using a pitcher to fill each glass, carefully pour the chocolate horchata, to ensure the salted chocolate rim stays intact.

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Salted Chocolate Horchata

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★★★★★

5 from 1 reviews

This creamy and rich salted chocolate horchata is incredibly easy to make and deliciously indulgent! Unlike other horchatas, this chocolate horchata recipe uses both rice and almonds, which provides for a deeper and more complex nutty flavor. Adding a splash of Baileys and switching the cocoa powder to dark chocolate, elevates this simple and rich recipe to another level.

• Author: Michele Sidorenkov, RDN
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 4 drinks, 6-8 ounces each 1x
• Category: Cocktail
• Method: Blending
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 cup White rice, rinsed
• 1 cup Almonds, raw and unflavored
• 5 tablespoons Hot cocoa mix, regular or dark chocolate
• 1 tablespoon Cinnamon
• 5 cups Water
• 1 pinch of Salt per glass
• Optional: 1 ounce Baileys Irish Cream per glass

Instructions

1. In a blender, add the rice, almonds, cocoa powder, cinnamon, and water, then blend for about 1 minute on medium-high power until the rice and almonds have become almost granular in size. Transfer all of the blender contents (including everything that might have settled on the bottom) to a sealable container and let sit in the refrigerator for 3 hours.
2. With a spoon, mix all of the ingredients, ensuring there is nothing settled on the bottom of the container. Pass the chocolate horchata through a fine mesh strainer and/or cheese cloth several times, until the preferred smooth consistency is reached.
3. Create optional salted chocolate rim for each serving glass (see notes). In each serving glass add ice, a pinch of salt, and an optional ounce of Baileys, then pour in the chocolate horchata.

Notes

For the optional salted chocolate rim: Mix sea salt (or any other type of large chunky salt) with pinches of the cocoa powder until the desired color is reached. Pour about an ounce of Baileys on a flat small plate and the salt and chocolate cocoa mix on another small plate. Completely invert each glass, touching the glass rim onto the Baileys plate so the Baileys forms a solid ring around the glass opening. Keeping the Baileys rimmed glass opening pointed down, dip the wet rim into the plated salt and chocolate cocoa mix, making small circles in the salt ensuring the rim has had a chance to fully cling to the Baileys. Using a pitcher to fill each glass, carefully pour the chocolate horchata, to ensure the salted chocolate rim stays intact.

There is no nutritional information for this recipe because the software I use to analyze the ingredients could not accurately account for straining out the almonds and rice in step 2. Instead of putting inaccurate nutrition information, I decided to remove it all together. I hope you are able to enjoy this recipe, guilt-free!

Nutrition

• Serving Size: 8 oz. cocktail
• Calories: 308
• Sugar: 38 g
• Sodium: 368 mg
• Fat: 3.5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 3 g
• Protein: 3 g
• Cholesterol: 0 g

Keywords: Chocolate Horchata, Horchata Cocktail

This salted chocolate horchata recipe is incredibly easy, just blend up all the chocolaty goodness and toss in a pinch of salt. If you have never made homemade horchata, now is your chance! Whip up some of this creamy, indulgent horchata for your friends, family, or keep it all to yourself - there is no wrong way to enjoy. Cheers!