So I have a confession.
I’ve never seen Star Wars. Never. Not any of them. Not the old ones, not the new ones, not the old ones that were remade into new ones (or whatever happened with that whole thing). None of them. In fact, I routinely confuse Star Wars with Star Trek, which deeply offends the nerdiest of my friends and family. “Do you speak Klingon?”
What can I say? No interest. None. Sorry.
I bring this up because there’s another supposed icon of modern film (or whatever) with a convention-throwing, cult-like following that I’d also never seen until just last week. But unlike Star Wars, I was actually mildly interested in seeing The Big Lebowski - it had just never happened. And hey, if nothing else, the movie served as a wonderful excuse to cook up a White Russian for the first time.
I wonder what cocktail Star Wars (or Star Trek, for that matter) would conjure up? Actually, no… No I don’t wonder. Not at all.
Despite The Dude’s insistence on milk or heavy cream, I decided to make my White Russian with horchata. Turned out pretty decent, actually. The horchata is surprisingly simple to make. A cinnamon stick, some rice, and water. That’s it! Blend it all together, let it soak for a few hours and Bam! Horchata – who knew?
If you’re not into vodka and Kahlua (I really can’t blame you), you could still make the horchata and enjoy it straight up. Just serve it up on ice with a dash of ground cinnamon on top. Tacos on the side, optional. Big bowl of guac, recommended. Enjoy!
The Horchata Russian
- 2 parts vodka
- 1 part coffee liqueur, such as Kahlua
- 3 parts horchata, recipe follows
- cinnamon stick
- ground cinnamon
- Add ice to a rocks glass or old fashioned glass.
- Add the vodka and coffee liqueur.
- Pour in the horchata, stir lightly with the cinnamon stick, and garnish with some of the ground cinnamon.
- Serve with a side of complete apathy, dude.
Makes ~8 cups
Stolen from Aaron Sanchez
- 1 cup long grain white rice
- 8 cups filtered water
- 1 cinnamon sticks
- 1/2 cup sugar
- Add the rice, cinnamon stick, and 4 cups of the water to a blender. Blend until the rice breaks up a bit and the mixture is somewhat smooth.
- Pour the mixture into a large glass or bowl and allow to sit – at room temperature – for at least 3 hours (overnight would be best).
- Pour the horchata back into the blender and blend until very smooth.
- Strain the mixture into a pitcher using a fine sieve (or a strainer lined with cheesecloth), removing all of the solids. Stir in the sugar and taste for sweetness. Adjust if desired.
- Chill until very cold. Before serving, stir well.
- Serve the horchata over ice with a sprinkle of cinnamon.