Drink Origins: Horchata

If you're a lover of authentic Latin cuisine, you're likely familiar with the milky sweet beverage, Horchata, or "rice water," as it is commonly called. Horchata has existed for centuries and is a staple in Latin and Central American cultures. It's a creamy, decadent beverage usually concocted from grains, nuts, or seeds soaked in water for extended periods. Cinnamon and other spices are frequently added to brighten the flavor profile.

Unknown to most, however, is that Horchata varies from region to region, and each recipe provides a rich cultural backstory. Let's dive into the origins of the Horchata and reveal the flavorful traditions from across the globe!

The History of Horchata

You would be surprised how far the Horchata has spanned over the years! Although there isn't precisely one originator for the drink, culinary experts have traced the origins back to North Africa in 2400 BC. There is a similar beverage called "Kunnu Aya" in Nigeria and Mali, but the recipe spread to countries like Spain and Portugal, due to the Muslim Moors in the 11th century.

The original Horchata is made from Tiger nuts (seeds that come from Yellow Nutsedge) found in Southern Europe, Africa, and Madagascar. When the Spanish conquistadors and Moors recreated the African recipe, they used a rice base since the grain was more regionally accessible. The rice horchata grew so popular in Spain that King James of Aragon had dubbed it "liquid gold," some even graced it as "the drink of gods" for its flavor alone. While the tiger nuts version of the drink would make its way to Spain, the rice horchata, or "rice water," became a Spaniard favorite. The modern Mexican Horchata is made with rice and sweetened with cinnamon and sugar; sometimes, milk is included in the recipe. The "classic" Horchata flavor profile can be enjoyed in ice cream, cookies, flavored coffees, and alcoholic beverages such as "Rumchata."

Horchata Variations

The Horchata has appeared in several variations and different recipes throughout its history. Some may not even fit the typical profile of what most know as a horchata, but they still count. The "horchata" in Spanish is a generic term for any sweet beverage made from grains, ground nuts, and various spices. With such a loose definition, there are many ways a drink can be considered a "horchata," and it varies from culture to culture. Here are some of the more common ones: sweet new beverages to quench your thirst wherever you travel.

Horchata De Arroz

There is no better place to start than the most familiar Horchata you've likely encountered before: The Horchata De Arroz. The Mexican Horchata is the beverage we commonly call rice water in the U.S. This Horchata is made with cinnamon, water, and soaked rice. Sometimes it's substituted with milk instead to make it sweeter. To make it, wash and soak your white rice in hot water, place a stick of cinnamon in hot water as it boils, and then process the rice in a blender. While it may be a bit gritty after it's blended, you'll have a delicious treat to enjoy with any Latin American cuisine.

Horchata De Chufa

Time to travel back in time and get a sip of the original recipe, Horchata De Chufa! Also known as the Spanish Horchata, this beverage is one of the most common horchatas in the U.S. and Latin countries, but still very distinctive from the rice water we're more familiar with. The Spanish Horchata is made with tiger nuts exported from Africa and Madagascar. Although it's not as sweet as the Horchata De Arroz, the Horchata De Chufa can have a sweetened and savory almond flavor with a slightly bitter aftertaste.

Leche de Ajonjolí

If you're into beverages with a more nutty taste, this recipe is for you! Leche de Ajonjolí (sesame seed milk) is made from untoasted sesame seeds, sugar, and water, with milk sometimes used as a sweetener. Unlike other horchata recipes, this one doesn't require additional spices. To make it, you soak untoasted sesame seeds in hot water for four hours or overnight, and then place the soaked seeds in a blender with sugar. As a result, you'll have a nutty but sweet beverage that is simple and affordable!

Semilla de Jicaro/Morro Seed Horchata

Let's travel to El Salvador to imbibe the traditional Morro Horchata! The Morro Horchata uses seeds from the fruit of the "El Morro" tree, cocoa, sesame seeds, cinnamon, pepitoria (pumpkin seeds), and rice. The grains are toasted separately and ground together into a fine powder. The powder is mixed with water and strained to create the Horchata beverage. El Salvadorians also add milk, sugar, and ice for added sweetness!

Ecuadorian Horchata

Last but not least, the Ecuadorian Horchata is a must-have treat if you want to diversify your Horchata palette! Probably one of the most distinct on the list, the Ecuadorian Horchata is more like tea and less milky than the others. The Ecuadorian Horchata is blended with 18 different herbs and flowers, such as chamomile, mint, lemongrass, borage, roses, violets, and carnations, to name a few. With such a combination, this Horchata can taste like a floral fruit punch and gives off a red color from blood leaf and amaranth. Due to its complicated combination, the 18-herb blend makes the Ecuadorian Horchata hard to create outside of the country. However, some Latin American vendors sell pre-made Ecuadorian horchata blends for you to enjoy their fruity and herbal flavor.

When you're ready to talk about your idea to change what the world is drinking, give us a call at (502) 273-5214 or get started with this web form.