When I heard that Gomez’s inspiration for the cookies was the creamy, spiced horchata she used to drink as a kid, I knew I had to try them. While I felt they channeled churros more than horchata, they were still downright delicious. The cookie itself is like a cocoa-kissed, gentler Biscoff cookie. The cinnamon creme was equal parts salty, spiced and sweet, sort of like the filling for cinnamon rolls.
But what really sold me was the condensed milk creme, which was slightly gritty from the cinnamon sugar inside (those teeny-tiny sugar sprinkles are what drove home the churro vibe for me). It rounded out the spices of the other components just right without making the cookies too cloying or rich (not that I’d mind; I’ve been known to snack on cold condensed milk straight from the can…don’t @ me).
All that was missing for an authentic horchata homage was the starchy, earthy, slightly sweet flavor of rice milk. (The drink can be made from anything from sesame seeds to nuts, but rice is the most common base nowadays; Starbucks somehow nailed it with its new Iced Horchata Oatmilk Shaken Espresso.) While the Oreos didn’t taste exactly as I’d hoped, given their drinkable muse, I can promise you absolutely want to try them before they’re gone.
While we’re here, is it a cinnamon girl summer or what? One more brand comes up with an horchata-flavored something-something, and I’m calling it.
