Horchata is a creamy, smooth sweet summer drink popular in Spain and Latin America. It is traditionally served cold in a tall glass without ice. Unlike Americans, Europeans are not fond of ice in their drinks. Horchata is usually paired with a pastry. The origin of the name horchata derives from Latin, hordeum meaning barley. It is believed that horchata or a similar drink was first made of barley, one of the oldest cereal grains to be cultivated.
What does Horchata taste like?
Uncooked white rice makes up the base of horchata. I recommend using long grain white rice, but you can also substitute for whatever rice you have on hand. Be mindful though, if you decide to use jasmine or basmati rice, the taste will vary slightly from what traditional horchata tastes like.
Typically when we use rice, we rinse through the grains a few times to get rid of the starch. For horchata, you don’t need to rinse the rice. The starches from the rice add to the creaminess and overall texture. Your horchata should be light and creamy, leaving a light coating on your tongue.
The flavor of horchata is similar to rice pudding due to the vanilla extract and cinnamon. Beware of rushing the process: if you do, your horchata may end up grainy or gritty.
Ethnic Spoon & reCap
Jut as a side note: We are working with our friends over at reCap Mason Jars for their up coming drink month with one of our ethnic recipes using their reCAP pour cap. Actually we came up with two! One for the drink, horchata, and another for a fancy delicious vanilla sugared rimmed martini glass. I love storing vanilla sugar in my reCAP jar. The horchata batch that I make is exactly ½ gallon, it stores and pours from the 2 quart mason jar.
Horchata history
According to my Spanish niece Teresa, horchata is native to Valencia, a province in southern Spain. There it is prepared with tigernut (chufa), a crop of the sedge family. Tigernuts are not actual nuts, rather they are tiny tubers. They have a mild sweetness and earthiness to them. In Latin America, horchata is prepared with different base ingredients: from rice to almonds to barley. It is believed that the Spanish conquistadors were the ones who brought recipe for horchata to the New World. The horchata that we know and love in the United States is based on the Mexican recipe, since tigernuts are not native to Mexico.
The cultivation of tigernuts dates to 4,000 B.C.; archaeological remains have been found in Egyptian tombs. Other historical records indicate that tigernuts were also used for medicinal purposes and also as air fresheners in homes to lend a sweet smell not only to the house, but also to the clothes.
Where to get Horchata
In the U.S., some stores will sell a pre-mix of horchata. Stay away from the pre-mixed stuff if you can. It usually yields an overly sweet horchata. You can find the creamy drink at most Mexican restaurants or taquerias.
How to serve horchata
Although horchata is traditionally served in a tall glass, you might want to add some flair and serve it in a martini glass, perhaps with the rim coated in vanilla sugar
. Here is how to add the vanilla sugar to the glass. Take a small wedge of lemon and moisten the rim of the glass. The lemon juice sticks much better than water. Once it's moist just pour some sugar on a plate and dip the rim.
Horchata is usually paired with a pastry such as fartons. If you’re feeling daring, feel free to pair it with something spicy. Milk is one of the best cooling agents for spicy foods. Some Mexican dishes you can pair it with are: barbacoa tacos, tostadas, or slow cooker pork carnitas. If you want a little buzz, spike your horchata with rum. Before refrigerating, simply add the rum in with the sugar, vanilla, and milk. Serve in a martini glass with a vanilla sugar rim.
Step by step photos
- Gather all the ingredients for the horchata recipe and have them measured and ready to go.
- Let's blanch the almonds. Take raw (not roasted or salted) plain almonds and drop them in a pan of water that is just about boiling.
- Leave them in the water for about 2 minutes and remove them with a slotted spoon.
- Immediately place them in a strainer and rinse with cold water and the skin will slide off easily. Just pinch the almond skin between your thumb and forefinger.
- Chop the almonds coarsely with a knife and then using your blender work in batches adding water, almonds and rice.
- Blend on high until the rice breaks into small pieces. Pour the blended contents into a large pitcher or bowl and continue blending batches until all is done. Allow the blended rice, water and almonds to stand at room temperature for 4 hours.
- After the mixture has rested, strain into a large pitcher.
- Add the sugar, vanilla and milk. Note: You can substitute almond milk or oat milk for cows milk if you want a vegan horchata.
- Add the cinnamon.
- Stir to combine. I like to use my Cuisinart hand blender
. Chill before serving.
Frequently Asked Questions:
- How long can I store horchata? You need to store this in the refrigerator as you would milk after you make it and it will last about a week as would milk.
- Can I freeze horchata? I would not freeze horchata as it would spoil the consistency and would separate.
- Can I make a cocktail with horchata? If you happen to have some fresh horchata during happy hour you can certainly add in a little rum for a delicious cocktail too. I would add 1 oz. of rum to 8 oz. of horchata and serve over ice.
Vanilla sugar is nice to keep on hand for drinks; it can be substituted into recipes and I like to add it to my tea.
If you want to explore more Spanish recipes here are a few you can bookmark for later or pin on Pinterest.
Polvorones de Limón are a sweet shortbread cookie with a little lime added that are Christmas tradition.
Spanish style grilled marinated pork or prueba de cerdo is a great tapas dish with paprika that cooks quickly on the grill.
Tortilla Española is wonderful and simple dish of eggs, potato and onions similar to a frittata.
Looking for more recipes?
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Horchata Recipe Card
Ingredients
- 1 ⅓ cups rice uncooked, long grain white rice
- 2 tsp vanilla extract
- 7 cups water
- 2 tsp cinnamon ground
- ⅔ cup milk whole milk*
- ¾ cup sugar
- 2 Tbsp almonds blanched and chopped
- 2 Tbsp sugar optional: Stored with a vanilla bean to coat the rim of your serving glasses.
Instructions
- Working in batches pour the rice, almonds and the water into the bowl of a blender, blend until the rice just begins to break up, about 1 minute. Place in a large container and let the rice and the water stand at room temperature for about 4 hours.
- Strain the rice water through a strainer into a large pitcher and discard the rice. Stir in the milk, vanilla, cinnamon and sugar into the rice water. Chill and stir before serving. You can coat the rim of the glass with vanilla sugar (yum) or brown sugar.
- For an added flair, you can serve your horchata in martini glasses.
- * You can substitute almond milk for cow's milk if you want to make this into a vegan drink.
Notes
Take raw (not roasted or salted) plain almonds and drop them in a pan of water that is just about boiling. Leave them in the water for about 2 minutes and remove them with a slotted spoon. Immediately place them in a strainer and rinse with cold water and the skin will slide off easily. Just pinch the almond skin between your thumb and forefinger. Frequently Asked Questions:
- How long can I store horchata? You need to store this in the refrigerator as you would milk after you make it and it will last about a week as would milk.
- Can I freeze horchata? I would not freeze horchata as it would spoil the consistency and would separate.
- Can I make a cocktail with horchata? If you happen to have some fresh horchata during happy hour you can certainly add in a little rum for a delicious cocktail too. I would add 1 oz. of rum to 8 oz. of horchata and serve over ice.
Nutrition
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Chrissy
This is on my to-make list! Thanks for the recipe!
Sharon Rowe
This looks great! Thanks for sharing on Monday Madness link party 🙂
Analida
Horchata is very refreshing, especially in the summer. 🙂
LZ Cathcart
Yum! This just makes my mouth water! I am definitely taking note 🙂
Analida
Liz, it is wonderful. In the summertime it is so refreshing.
Alyson M
Oh my goodness! I love horchata! This looks amazing and so delicious! I'm going to have to get a recap, how neat is that? Thanks for sharing and for linking up to Dream. Create. Inspire with Sarah, Tabitha, Holly and me!
Analida
Alyson, I am so glad you like Horchata. I love it too!!! Recaps are great, they come in different colors too and are so durable. So glad to have linked up to Dream Create.
Amanda Mason
What a fun recipe!! And so authentic!! I love that pouring jar!! Such a great gadget!! I've never heard of a recipe like this before so I'm super excited to try this one! Looks and sounds amazing!!!
Analida
Thanks Amanda for your kind comments. I appreciate them. Yes, horchata is awesome, especially in the summer. 🙂
Kate
This sounds so good! I can't wait to try it this summer. Nothing beats a relaxed summer day with a delicious drink in hand!
Analida
Thanks Kate! You got that right about summer. It can't come soon enough. 🙂
Sharon
This looks so good and easy enough to make at home. I like the idea of pairing it with a pastry and enjoying it as an afternoon treat.
Analida
Sharon, it is really easy to make. Yes, a pastry is a must. I hope you have a chance to make it. Thanks for commenting.
dixya @food, pleasure, and health
i have made horchata long time ago and really enjoyed it. i dont know why i dont make it often...it needs to change and love the idea of added rum 🙂
Analida
Dixya, you definitely need to make it again. I can't wait til summer to make some horchata. And yes, the rum is a good addition.
lauren
We use horchata a lot at the restaurants for sweet, dessert like cocktails. I never actually knew what was in it before, but I definitely will be trying to make it myself. I love all the information you included about the history!
Analida
Hi Lauren, I will now need to use horchata in some sweet cocktails, what a great idea!!!
You should make it, it's so easy and yummy. 🙂
Marisa Franca
I'm completely fascinated by this drink. At first I was surprised that you use raw rice for the base but then don't they make saki and wine. I wish I could have a taste -- it really looks and sounds good. Very refreshing.
Analida
Thanks Marisa. Yes, at first it sounds strange, but the result is heavenly, and so refreshing. You are right, they make sake with rice! I can't wait for summer because I will certainly be making horchata. 🙂
Paige
I've always wanted to know how to make this.bith versions look refreshing and interesting tasting, nice job!
Analida
Thanks Paige. You should try it. It is so refreshing and delicious. I can't wait for summer to get here so I can make some horchata.
Sara
Oh my yum! I can't wait to try your recipe! I love horchata, it is so delicious!
Analida
Thank you Sara! I hope you like it. 🙂
Lynette
I've never heard of Horchata but it looks delicious. However, I think I might want to add ice. 🙂
Analida
Hi Lynette! You can certainly add a bit of ice, but too much ice will water it down. Horchata is a very refreshing drink, especially on a hot summer day.
Sues
I love horchata and this recipe looks perfect! One of my favorite restaurants has a horchata iced coffee at brunch and it's to-die-for!!
Analida
Horchata iced coffee sounds delicious. Thanks so much for commenting. 🙂
Matt Kearns
Oh man does this horchata look creamy and delicious! I've never tried it before and will definitely be giving this a try!
Analida
Hi Matt, I hope you give it a try. Thanks so much for our comment.
Julie
I looooove horchata, but I've never tried making it myself! And of course, as a typical American, I always feel like it would be so much better and more refreshing served ice-cold over additional ice on a hot day.
Analida
Julie, try it with just a little bit of ice. In my opinion, too much ice waters it down. You might want to try chilling the glass which will help to keep it cold.
Eileen Kelly
I am so ready for the warmer weather and this refreshing drink. I love the flavors and it is so authentic. I love that you also have it in an elegant martini glass!
Analida
Eileen, I am ready for warm weather. The flavors in this Horchata are indeed great. The martini glass was my husband's idea. 🙂
Lizzy
I've never made horchata at home before, but this recipe has me thinking it's time to try it out!
Colleen
This is a drink I have never heard of but it looks and sounds delicious. I like the idea of adding rum, too. 🙂
Lori | The Kitchen Whisperer
I've never had Horchata but now that I found your recipe that's about to change! This looks so yummy and easy!
Aleta
What an interesting drink, one with some very cool back history! It looks fun to make too, I'll have to experiment with this soon!
Danielle
Time to experiment with horchata a bit more. I've tried it a couple of times and was keen to dig deeper into Latin cocktails. The time has come - this horchata is a great way to start! 🙂
Elaine Benoit
I love Horchata but I haven't had it in so long. I'm so happy to have found this recipe! It looks super easy and delicious!!
Eva
Although I know "orzata" from Italy, my first time trying this beverage was at a Mexican restaurant in Poland. So refreshing! Also, I love the idea of coating the rim of the glass with vanilla sugar.
Eileen Kelly
I absolutely love this Horchata recipe! Absolutely delicious and the step by step instructions are easy to follow! The best tasting horchata recipe ever!
Nicoletta De Angelis Nardelli
Horchata is so good! Never made it myself, though! Now I can, thanks for the detailed recipe. The vanilla sugared rim sounds like the perfect touch.
Michelle
This is a drink I'd love to try! It looks so creamy and delicious. Thank you for your detailed steps in how to make this at home.
Tammy
This sounds wonderful! I would love to try it right now 🙂
Kushigalu
I have never heard or tried this before. Looks amazing and just in love with the recipe. Adding it to my to-do-list!
Michele
I've never tried Horchata, but it sure sounds flavorful and refreshing! What a fun summer treat!