It was sweltering hot in my neck of the woods these past couple of days; it was like the training grounds for down below. Summer is, indeed, around the corner, and the heat is on! Even with the a/c blaring its mightiest, the kitchen was the last place I wanted to be. I haven’t done much cooking and mostly spent days chugging down the coldest drinks I could get.

I have great love for Mexican cuisine, and this affection definitely extends to its many types of agua frescas, such as the tamarind drink I shared a month ago and this horchata made of ground rice, sweetened milk, and cinnamon. If you ask me, nothing washes down a great meal of shrimp fajitas better than an icy cold glass of this milky drink. It’s refreshing as it is delicious!

Horchata is a rice-based, non-alcoholic drink popular in Latin American countries, including Mexico, El Salvador, and Guatemala. It comes from the Latin word “Hordeum,” which means barley. It’s believed that this drink originated in North Africa before spreading to Spain and Latin America during the medieval period.

It’s slightly sweet and creamy and includes ingredients such as milk, sugar, rice, cinnamon, and vanilla. Some variations use sesame seeds, almonds, or other nuts as a base in place or in addition to rice. However, the original version from Valenciana, Spain, is made from tubers called chufas or tigernuts.

Serving suggestions

• Horchata is typically served over ice in a tall glass or plastic cup with a straw. In Mexico, this drink is often served in clay cups which is said to enhance the flavor. Garnish it with a stick of cinnamon for visual appeal!
• It’s a refreshing beverage on its own or enjoyed alongside tacos, tamales, enchiladas, or other spicy foods.

Storage instructions

Homemade horchata can be stored in an airtight container in the fridge for up to 3 days. It might separate slightly while in storage, so give it a good shake or stir before serving.

More refreshing beverages

Buko Lychee Juice

Buko Pandan Drink

Cucumber Lime Smoothie

Sago at Gulaman