Recipes

Keto Horchata Cocktail Recipe

Atkins Keto Horchata Cocktail
2.9g
Net Carbs
Prep Time: 10 Minutes
Style:Mexican
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
5.9g

Protein

16.5g

Fat

1g

Fiber

227.5cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 2 cup Coconut Cream, canned
  • 2 cup (8 fl oz) Water
  • 0 1/2 cup Almond Meal Flour
  • 1 1/2 tsp Cinnamon
  • 1 tbsp Xylitol
  • 0 1/8 tsp Salt
  • 2 tsp Vanilla Extract
  • 0 1/2 tsp Pure Almond Extract
  • 3 tbsp Maple Syrup (sugar-free)
  • 8 large Egg White
  • 4 serving Aromatic Bitters
  • 4 fl oz (no ice) Brandy
  • 1 tsp Nutmeg (Ground)

DIRECTIONS

  1. Non-Alcoholic Horchata:  Combine coconut milk, water, almond meal, cinnamon, xylitol, and salt in a sauce pan.  Heat over medium-high heat until it begins to boil.  Turn off the heat and allow it to sit for 20-30 minutes.  Add the vanilla and almond extracts and the sugar-free maple syrup.  Strain through a fine mesh strainer into a container and store in the refrigerator for up to 1 week.  Makes 4 cups, each serving is 1 cup:  6.8g NC per serving, 290 calories, 26g Fat and 4g protein.
  2. For the Martini:  Use 1/2 cup of the non-alcoholic Horchata mixture in a martini shaker, add 1 egg white (pasteurized preferred - see below), 2 dashes bitters (Angonstora),  1/2 oz (1 Tbsp; or to your taste) brandy and ice.  Shake vigorously for 30 seconds then pour into a martini glass.  Top with a sprinkle of freshly grated nutmeg.  Makes eight 1/2 cup servings with the nutritionals as indicated in the recipe profile.

It is best to use pasteurized eggs for this recipe.  They can be hard to find except during the holiday months.  Place room temperature eggs in a small saucepan with cold water.  (Be sure they are at room temperature otherwise they will not get warm enough to pasteurize through to the yolk.)  Place pan on the stove and cook over medium heat. Bring water to 140°F (but not higher than 145°F). It is best to use a thermometer but if you don't have a thermometer, 150° F is right about the time bubbles begin forming on the bottom of the pan.  Allow the eggs to stay at that temperature for 3 minutes then quickly remove from the pan and cool under coldwater. Refrigerate until ready to use.

 

Cooking Tip

Why not have friends over to enjoy this drink! Update the serving settings above to reveal the required amount of ingredients you’ll need.

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