The Hernandez family is legendary in Guadalajara for their horchata — a creamy liqueur that has been enjoyed for centuries in Latin America, Spain and even ancient Egypt for centuries. Grandma Hernandez won’t be too happy with her heirs, but they shared their secret recipe with us so the rest of the world can finally enjoy this refreshing elixir as Maya Horchata.
Maya Horchata is made with rum from the birthplace of rum, Barbados. We add real dairy cream, a touch of cinnamon, a splash of vanilla and, of course, Grandma Hernandez’s secret ingredients. For those of us not fortunate enough to enjoy an ice-cold glass in Grandma Hernandez’s kitchen, Maya Horchata can be stored after opening at room temperature for up to 6 months.
You can enjoy Maya Horchata straight up, on the rocks or in place of any cream liqueur (especially those from the Irish) in favorite recipes such as a White Russian, Mudslide or B-52…
Just don’t tell Abuelita Hernandez how you got your hands on it.
More great ways to experience Maya Horchata
- Mayan Beer — 1 oz MAYA HORCHATA, 3 oz root beer soda.
- Cinnamon Bun — 3 oz MAYA HORCHATA, 1 oz coffee liquor.
- Mayan Banana Split — 2 oz MAYA HORCHATA, 1 oz banana liqueur, 1 oz vodka.
. Banana slices for garnish.
- Cinnamon Roll — 1 oz MAYA HORCHATA, 1 oz cake-flavored vodka.
- French Toast — 2 oz MAYA HORCHATA, 1 oz maple whiskey, 1 oz hazelnut liqueur.
- Cinnamon Toast Shot — ¾ oz. MAYA HORCHATA, ¼ oz. cinnamon schnapps.
- Cinnamon Roll Shooter — 1 oz. MAYA HORCHATA, 1/3 oz. Spiced rum.