What is Horchata?

Horchata, or orxata, is a traditional sweet beverage that has various interpretations across Latin America. While many in the US recognize the Mexican version, historically, horchata originated from soaked tiger nuts (chufa nuts) in North Africa around 2400 B.C., known then as kuunu aya. It was favored for its refreshing qualities and cooling properties, particularly in warm weather.

By the 13th century, the Moors had introduced it to Spain, giving rise to what we now call horchata de chufa. Over time, this drink traveled across the ocean to the Americas, gradually evolving to include ingredients such as rice, almonds, and in some instances, dairy.

These days, you can snag store-bought horchata in Mexico and the U.S., either in ready-to-drink containers or powdered form, but I strongly believe nothing comes close to the joy of homemade horchata!

What is the Difference between Spanish and Mexican Horchata?

Horchata de chufa from Spain is crafted from dried and ground tiger nuts, while the Mexican version, known as horchata de arroz, is made with rice. Different countries within Latin America may have their unique spins on horchata, utilizing ingredients like sesame seeds in Puerto Rico, morro seeds in El Salvador, and even distinct herbs or flowers in Ecuador.

Is Horchata Dairy Free?

Traditional Mexican horchata does not incorporate dairy, but my version includes it to achieve a creamy texture! You have the option to leave out the dairy entirely if desired. For a delicious dairy-free alternative, consider other recipes that adapt horchata to your needs.

Ingredients

There are various approaches to making horchata depending on personal or regional preferences. Here are the components I recommend:

• Rice: You can’t make Horchata de Arroz without rice! I use high-quality white rice for the best results.
• Cinnamon Sticks: Essential for achieving that iconic horchata flavor. While sticks offer a potent flavor, feel free to opt for ground cinnamon if you’re short on time.
• Evaporated Milk: My go-to for its creaminess and a slightly toasted flavor. You can substitute it with whole milk if evaporated isn’t available.
• Sweetened Condensed Milk: This adds both sweetness and creaminess without diluting the drink. If you prefer, you can use sugar instead.
• Salt: A pinch brings out all the delightful flavors and balances the sweetness.
• Vanilla Extract: Adding a touch of vanilla enhances the richness and depth of flavor but is entirely optional.
• Heavy Cream: Also optional, but perfect if you love an indulgent drink!

Which Rice is Best?

Generally, Mexican horchata calls for long-grain white rice, although you may encounter varieties made with brown, basmati, or jasmine rice. I stick with the classic: Enriched Long Grain Rice, as it gives the most authentic flavor while allowing the cinnamon to shine!

How to Make Mexican Horchata

Making horchata is simple and requires no specialized skills or equipment. Just keep in mind that the rice needs soaking for at least 4 hours or ideally overnight.

Some folks prefer to strain out the rice after soaking, using only the liquid for a smoother taste, but I love keeping the rice for that comforting “Arroz con Leche” essence! If you do opt to go with the rice, it is advisable to use a high-speed blender for a silky result.

Recommended Equipment: A high-speed blender, a cheesecloth or fine-mesh sieve, and a pitcher will make this process easier.

Step 1: Soak the Rice and Cinnamon Overnight

• Rinse the rice until the water runs clear.
• Combine the rice, cinnamon sticks, and a quart of cold water in a bowl or directly in the blender jar. Cover and refrigerate overnight or for at least 4 hours.

Step 2: Blend the Mixture

• Blend the soaked rice, cinnamon, and water until the mixture is as smooth as possible.

Step 3: Strain and Mix

• Line a pitcher with cheesecloth or use a fine-mesh sieve to strain out the solid bits, keeping the liquid.
• To the strained liquid, mix in the evaporated milk, sweetened condensed milk, salt, vanilla, and heavy cream (if using).

Step 4: Chill and Serve

• Keep the horchata in the refrigerator until you’re ready to serve. Enjoy it over ice, garnished with a sprinkle of ground cinnamon if desired.

How Long Can You Soak Rice?

If you planned to make horchata but got sidetracked, no worries! Rice can be soaked in water for up to 48 hours if kept in the fridge. Just be careful to avoid over-soaking as it may ferment.