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Arare Cream Cocktail

Arare (pronounced ah-rah-reh) is the Japanese word for tiny rice crackers (you know, the kind they put in snack mixes along with wasabi peas). It’s basically made by toasting mochi until it puffs up like popcorn and takes on the fantastic toasty flavor of caramelized rice. The kind in the snack mixes are are salted,
Course Drinks
Cuisine Japanese
Level Intermediate
Main Ingredient Dairy
Diet Gluten-Free, Pescatarian, Vegetarian


for arare simple syrup

  • 2 mochi pieces cut into tiny cubes (about 2mm)
  • 1 cup evaporated cane sugar
  • ½ cups water

for cocktail

  • 1 syrup part arare infused simple
  • 2 cream (Half and Half) parts


  • Spread the mochi cubes evenly over a baking sheet and toast at 350 degree until they are puffed up and a deep caramel color. You may need to turn the sheet and shake them up a bit half way through. Be very careful as they take a while to start browning but then they go from toasty to burnt to flaming in a matter of seconds (yes I lit my toaster oven on fire with the first batch).
  • When they're done, set aside a few to garnish your drinks and dump the rest into a small sauce pan along with the sugar and water. Bring to a boil then turn off the heat and let it steep until the syrup has cooled off a bit. Strain using a tea strainer and press on the solids to extract all the flavor then toss them out.
  • To mix the drink, just fill a shaker with ice, pour in the simple syrup, alcohol of your choice, and half and half. Shake vigorously and pour into glasses topped with a few pieces of reserved arare.