Horchata hot chocolate

Mexican horchata is sweet, creamy and oh-so-addicting! Traditionally made of rice blended with water and cinnamon, I add dairy for richness.

Horchata coffee recipe creamy, cinnamon-infused horchata pairs wonderfully with the coffee's rich and robust taste

Treat yourself to a glass of Horchata Cold Brew Latte. #latte #horchatalatte #horchatadrink #delicious | kitchenconfidante.com @kitchconfidante

Kick your hot chocolate up a notch with this easy, tasty Mexican horchata-spiced version.

Are you sick of sweets yet? I promise that next week I'll give you at least 1 recipe that involves real food....like, actual vegetables. But for now, MORE TREATS! What are your favorite winter treats? On a snowy, cozy, winter night what do warm drink do you want in a mug? Tea? Classic hot chocolate? Fancy peppermint hot chocolate with some booze and whipped cream and candy cane pieces? Well may I submit to you...horchata white hot chocolate.

Cozy and warming Mexican Hot Chocolate is lightly spiced with cinnamon and contains a little kick of cayenne pepper for extra heat.

For those who don’t know, RumChata is a rum-infused spin on the classic Hispanic beverage horchata, made with cinnamon and sweetened rice or nut milk. And if you haven’t already guessed, it goes great with hot chocolate. (For more Latin-influenced treats, see 23 Traditional Hispanic Foods Most Americans Don't Know About but Should.)

Indulge in my Spicy Mexican Mocha, a blend of dark Mexican chocolate, bold espresso, and warming spices. This drink combines the warmth of cinnamon & the subtle kick of cayenne with the richness of drinking chocolate. It's a delightful fusion of xocolatl, Mexican hot chocolate, and European-style drinking chocolate, finished with freshly brewed espresso for that much-needed caffeine boost. Perfectly balanced, it offers a thick, chocolatey experience with just the right amount of spicy heat.

Wickedly bitter with a spicy edge, this Mayan Hot Chocolate recipe is both warming and energizing. Allspice and cinnamon give it a spicy floral note, while cayenne gives it a piquant edge that cuts cacao's natural bitterness, and annatto lends a little color.