Mexican Horchata de Arroz

The popular horchata de arroz is made with rice, vanilla, cinnamon and milk. This breakfast drink is one of the three Mexican aquas frescas!

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A popular drink all over Mexico and Latin America, the horchata didn’t really originate in Mexico at all. It originated much earlier in Africa, made its way to Europe, and then finally to Mexico, changing in taste and appearance along the way.

So where did horchata originate?

The earliest version of horchata existed in Roman times in the form of a drink called hordeata that was made from hordeum (barley). This drink probably originated in Roman-occupied North Africa circa 2400 BC. It was popularly prescribed by 6th-century doctors to lower fevers and by Cato the Elder to cool the body on hot days.

When the Moors from North Africa crossed the Iberian peninsula and took over the region in 711 AD, they brought the drink with them. That 8th-century version of the drink was made using tiger nuts.

Tiger nuts or earth almonds, commonly known as chufa, are a popular roasted snack found in Southern Europe and Africa. Called horchata de chufa, the drink became popular in Spain, England, France and the surrounding regions.

Legend has it that when King James of Aragon tasted the drink in the 13th century, he exclaimed, ‘Açò no es llet, açò és or, xata!’ which basically translates to “This is not milk, it’s gold, girl!” And that’s how the drink was called orxata de xufa in Valencia.

When the Spanish reached the New World in the 16th century, they brought the drink with them. But, they couldn’t bring tiger nuts with them, so they substituted them with rice and canella (wild cinnamon). And that’s how the horchata de arroz came into existence.

This version of horchata is made with rice, cinnamon, sugar, vanilla, and water. When it’s made for breakfast, milk, chopped nuts, or fruits are often added.

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Recipe Pointers For Mexican Horchata

• If you have more time, soak the rice for 4 to 5 hours.
• You can also add cantaloupe seeds or almonds to the horchata while blending.
• This gluten-free vegetarian horchata is rich, sweet, and smooth!
• Other flavors for the horchata include allspice or nutmeg.
• For a modern twist on horchata, add a teaspoon of coffee powder.
• Store horchata in the fridge for up to a week. It tastes best chilled!

FAQs about Horchata de Arroz

How is horchata pronounced?

Horchata is pronounced or-chah-tah.

What other countries make horchata?

Different countries have their own versions of horchata. In Guatemala, the horchata de arroz is the same as the Mexican version. The Spanish horchata de chufa or West African kunnu aya is made with ground tiger nuts.

In Puerto Rico and parts of Venezuela, the main ingredient for horchata de ajonjolí is sesame seeds. In Ecuador, 18 different herbs are used to make horchata.

In Central American countries, horchata or semilla de jicaro is made using jicaro seeds, ground rice, and a number of spices and nuts.

Can I use this recipe to make a horchata cocktail?

Yes, to make a horchata cocktail, replace the milk with almond milk, and add an ounce of agave liqueur or kahlua to your horchata.

What can I serve with horchata?

Horchata can be served with almost any Mexican dish. It’ll go really well with pork carnitas, enchiladas, or tacos.

How do I make a coconut horchata?

To make a coconut horchata, replace the water with coconut water, the milk with coconut milk, and the rice with coconut meat or desiccated coconut.

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