The horchata (or horchada or agua de horchata) is a popular Mexican drink made with rice, milk, and cinnamon.
The types of milk used range from regular milk to condensed or evaporated milk.
The word Horchada comes from the Italian “orzata” (which in turn comes from the Latin hordeata), meaning “made with barley,” but in the traditional version from Veracruz, horchata is made with rice.
In the south of the country, you can also find almond and coconut versions, and in some regions, like central Mexico, there’s a horchada made with dried melon seeds (horchata de melón).
The Spanish version of horchata (or orxata) is made with tiger nut (tuber of the Cyperus or chufa plant), as its main ingredient is not available, other ingredients are used to mimic the traditional flavor. Among these are rice, (horchata de arroz), but also oats (horchata de avena) or almonds.
The flavor and sweetness will vary depending on the amount of sugar added.
In southeastern Mexico, artisanal horchata syrups are produced.
They primarily come from the states of Veracruz, Tabasco, Quintana Roo, Yucatán, and Campeche. This drink is suitable for accompanying traditional dishes like cochinita pibil, originating from the state of Yucatán.
The drink is part of the famous “aguas frescas” or “aguas de sabores” in Mexico, which we also tried during our trip to Mexico in November 2023.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 12 people
- Cooking methods: No cooking
- Cuisine: Mexican
- Seasonality: All seasons, Summer
Ingredients
- 2 cups rice (long grain)
- 1 cup milk
- to taste ground cinnamon
- to taste sugar (and/or vanilla extract)
Steps
Soak the rice for at least 8 hours, preferably overnight, with 4 cups of hot water, covered.
Drain and blend the rice with 8 cups of water and the cinnamon.
Strain, add the milk and sugar (and/or vanilla extract) according to your taste.
Serve with ice.
FAQ
What are Mexican “aguas frescas” or “aguas de sabores”?
The tradition of preparing aguas de sabores dates back to the time of the Aztecs, who would crush fruits, grind flowers, and add water to quench their thirst during their travels.
📌During the Porfiriato era, aguas frescas were called sodas.
▶They are not simple “flavored waters” or cold infusions… each must have:
– potable water
– sweetener to taste, which can be piloncillo, sugar, honey, or agave syrup, stevia, etc.
– fruit, vegetables, spices, herbs.
▶▶Among the most famous:
⏺AGUA DE JAMAICA, also known as Karkadé, is made with dried Hibiscus flowers.
⏺AGUA DE TAMARINDO also known as Tamarindo Drink, made with tamarind.What is a tiger nut?
A tuber the size of a small bean, with a wrinkled appearance, chewy texture, and a flavor between hazelnut and coconut.
