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.
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!
Keywords: Chocolate Horchata, Horchata Cocktail