I am a big fan of iced coffee. Especially in these rapidly warming spring and summer months. I’ve made quite a few cold coffee drinks here so far – including this at-home cold brew, a mocha frappuccino, and a caramel frappuccino – and today I’m bringing you an all new favorite.
This time in cocktail form!
A lot of times I find myself drinking coffee throughout the day but by the end of the day I’m ready for a cold drink. So I thought I would whip up an espresso and horchata inspired cocktail to enjoy.
After discovering horchata, it has quickly become one of my favorite things. In moderation of course because of the high sugar content, but I love it nonetheless.
This JavaChata Cocktail is super simple to make and I love the addition of the coffee ice cubes. The coffee iced cubes give your drink a little extra kick while also not watering it down as with traditional ice cubes.
To make the coffee ice cubes, just brew a batch of your favorite coffee and let it cool completely. Most of the time when I make mine it’s with leftover coffee from the day before – if there is any, haha!
Just pour the coffee into ice molds – for these they were the large square cubes – and let it freeze for 2-4 hours or until set. These are also great for your regular iced coffee or even used as the ice if you’re making a frappuccino or coffee based smoothie!
To make the cocktail, grab your coffee liqueur and RumChata and some cold brewed espresso or strong coffee.
Add all the ingredients to a cocktail shaker and fill it 1/2 way with ice. Close the shaker and shake vigorously for 30 seconds to thoroughly chill the ingredients and incorporate them.
Strain the liquid over fresh coffee ice cubes – or regular ones – and serve!
This drink would also be amazing served as an after dinner beverage if you have some company over. Or if it’s just you and you want a little night cap… I mean whatever you choose.
You can even use decaf coffee if you would prefer so you’re not on a caffeine high at night right before bed.
- 1 oz Kahalua
- 2 oz RumChata
- 1 oz brewed espresso
- Add Kahalua, RumChata, and cold espresso to a cocktail shaker.
- Fill 1/2 way with ice and shake vigorously for 30 seconds to chill and combine.
- Strain into glass with coffee ice cube.
- Pour brewed coffee into large ice cube tray. Freeze for 2-4 hours or until set.