This morir soñando tastes like a delicious spiked creamsicle. Licor 43 is a Spanish liqueur made from citrus and fruit juices, flavored with vanilla and other aromatic herbs and spices, with a total of 43 different ingredients (hence the name). It is light-bodied and sweet.–Yvette Marquez-Sharpnack and Vianney Rodriguez

LC To Die Dreaming Note

As the author explains, “to die dreaming” is what the moniker “morir soñando” means. And that’s exactly what you’ll want to do after succumbing to a pitcher of these spiked creamsicle cocktails. Sweet dreams.

Two martini glasses filled with morir sonando, ice, and orange twists.

Morir Soñando

5 / 6 votes
This morir soñando is a gorgeous rum cocktail that tastes like an amped-up creamsicle. Creamy, dreamy, boozy, and citrusy, it's perfection.
David Leite
Servings1 serving
Calories121 kcal
Prep Time5 minutes
Total Time5 minutes


  • 1 ounce Licor 43 or rum
  • 2 ounces orange juice, preferably freshly squeezed
  • 2 ounces milk, preferably whole milk or even half-and-half
  • 1 orange slice, for garnish


  • Dump the Licor 43 or rum, orange juice, and milk in a highball glass and stir. Add ice and garnish with an orange slice.

Adapted From

Latin Twist

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Serving: 1 servingCalories: 121 kcalCarbohydrates: 10 gProtein: 2 gFat: 1 gSaturated Fat: 0.3 gMonounsaturated Fat: 0.1 gCholesterol: 3 mgSodium: 23 mgFiber: 0.4 gSugar: 9 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe © 2015 Yvette Marquez-Sharpnack | Vianney Rodriguez. Photo © 2015 Jeanine Thurston. All rights reserved.

Recipe Testers’ Reviews

To die dreaming. An apt name for the drink that, with a little tweak, made all my testers’ eyes roll into the back of their heads, eyelids fluttering shut and murmurs on their lips. Ladies and gents, this morir soñando is a boozy creamsicle. My one and only change is to do this with half-and-half, not milk. It’s better that way. This delicious treat—clearly a dessert, breakfast, or mommy’s little helper drink—takes about 2 minutes to make. Licor 43 is easier than expected to find, considering I hadn’t heard of it before. My testers then tried the Licor 43 in a few other methods, so chances are your bottle won’t go to waste.

Delish! This drink was a breeze to make and tasted just like a creamsicle, one of my absolute favorite flavor combinations. I only had a blood orange, so I used that for the juice. The cocktail came together quickly and was very smooth. I could hardly tell there was any alcohol in the drink at all. One of my new favorites, especially for the summer!

I love this drink! I sometimes like to have a creamy type of drink, but often these are too creamy or much too sweet. I didn’t have any Licor 43, so I used light rum. The fresh orange juice was fairly sweet but was a nice complement to the rum and whole milk. If not using Licor 43, I think a tablespoon or so of Grand Marnier would be good. I’d like to try it with the Licor 43 because I think the vanilla, herbs, and spices may give it more depth. I’m not usually a fan of creamsicles, but this could change my mind. I might have to try this morir soñando in the popsicle mold—certainly can’t hurt!

This morir soñando is a simple milk punch, easily put together in minutes, and best served with a warm-weather sunset. I made a simple version, using a nice rum in place of the Licor 43, one with a good vanilla flavor that matched well with the sparse orange flavor from a Cara Cara orange. I was a bit worried about curdling the milk, so my strategy was to ice the glasses while I mixed the drink in a cocktail mixer, first super-chilling the milk with a bit of extra ice, stirring it and continuing to stir when I added the rum, followed by the freshly squeezed orange juice. So far so good. To really chill the drink, and foam it a little bit, I gave it a couple shakes then strained it over the ice in the glasses and added thin slices of orange. The relatively low amount of alcohol plays nicely with the orange flavor, and the drink is not too sweet, which is really a plus in my book of cocktails. This can work with whole milk or even low-fat if that’s what you have on hand since the ice is going to thin it a bit anyway. I’d even try this with an unsweetened almond milk since I know that pairs nicely with rum.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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