Strawberry
TONCHA SHAKE

4oz. Toncha tequila Cream

2oz. Strawberry simple syrup

1/2 cup Milk

1 cup ice

½ cup frozen strawberries

Fresh strawberries & blueberries (for garnish)

Blend the ingredients well so that the strawberries combine with the rest of the ingredients.

Strain into martini glass.

Garnish with a fresh strawberry and blueberries.

FRIDA

1/2 oz.  Toncha Tequila Cream

1/2 oz.  Gran Coronel Coffee Liqueur

1 1/2 oz. Gran Coronel Blanco Tequila

1oz. Espresso coffee

1tbs Chantilly cream

1 Dash of cinnamon powder

Add all the ingredients into a shaker, with the coffee and enough ice, shake vigorously and serve in a chilled Martini glass. It is very important to use a good quality coffee that has been prepared at the moment. It’s also recommended to use the brands that are mentioned in the recipe for best results.

TONCHA limão

3 lemons

80ml (1/3 cup) Water

80ml (1/3 cup)

Toncha tequila Cream

2 cups ice

 Wash the lemons and cut them crosswise and remove the white part from the center (so that it does not turn bitter), leave the green peel and blend together with the water for 10 seconds. Strain the mixture, take the juice back to the blender and add the ice along with the toncha tequila cream and blend again. Rim the glass with toncha tequila cream and sugar and then serve.

Decorate the glass with a slice of lemon.

CARAMEL INFUSED

1.5 oz. Toncha Tequila Cream

1.5 oz.Gran Coronel Tequila Coffee

Caramel syrup, to taste

I Cup Ice

whip cream

Blend Toncha Tequila Cream 

and Gran Coronel Tequila Coffee together with ice. 

Add caramel syrup and mix. 

Top with whipping cream and (more) caramel syrup, optional.

TONCHATA

2-8 ounces Toncha Tequila Cream

1 cup uncooked long-grain white rice

2 teaspoons vanilla extract

1 1/2 teaspoons ground cinnamon

4 cups canned coconut milk or whole milk

cinnamon sugar, for rimming (optional)

Combine the rice and 2 1/2 cups steaming hot water in a large bowl. Soak at room temperature for 10 minutes and whash the rise.  Pour the rice and water into a blender. Blend until creamy, 2 to 3 minutes and strain. Add the vanilla, cinnamon. Blend until combined. Pour the mixture into a large pitcher or jar. Add the milk and stir to combine. Chill until ready to serve. Stir well before serving. To serve, rim each glass with cinnamon sugar, if desired. Fill glasses with ice. Add the horchata and toncha tequila crream and stir to combine. Sprinkle with cinnamon.