Horchata – Mexican Rice Drink

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Last Updated on April 25, 2021 by Chef Mireille

Horchata – Spice Infused Mexican Rice Drink

Mexican cinnamon and vanilla scented rice milk that goes perfect with cookies!

…and don’t forget to check out my other Mexican Recipes!

Now about horchata…

A glass of Horchata Rice Milk with cinnamon on top

Horchata is a beverage consumed in Spain and throughout Latin America, although it is most popular in Mexico. I’ve even seen ancient references to it in Goa, India – probably brought there by the Portuguese, but no longer commonly produced there. It was developed in Valencia, Spain by the Moors. The Moors were Arabs of Egyptian decent who controlled North Africa, Gibraltar and Mediterranean Europe at various times from 711 – 1492. Their largest European influence was in Spain and Portugal.

The chufa or tiger nut plant was brought from North Africa to Spain. In Spain, horchata de chufa is the most common type. Horchata is basically a beverage flavored with cinnamon that can be made with any grain, nut or seed, indigenous to each country. Many different varieties exist across Latin America. In Nicaragua and Honduras, it is made with jicaro seeds, while made with morro seeds in El Salvador and sesame seeds in Puerto Rico.

This rice based version is popular in Mexico and Honduras. This is the most popular version here in the US, available in Mexican restaurants and street side Mexican vendors

Let’s check out some other great drinks while we’re at it!

Drink Recipes

See also  Basic Chocolate Cake & Orange Cream Cheese Frosting
Horchata 1 -edit

This is such a light and refreshing drink – especially on hot summer days!

Horchata -edit

This is a perfect accompaniment to a cookie snack like these Moroccan Almond Cookies!

Horchata 2 -edit

A glass of Horchata Rice Milk with cinnamon on top
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Horchata

Ingredients

Instructions

  • Soak rice and cinnamon stick in enough water to cover overnight.
  • Drain. Discard water and cinnamon stick.
  • In a high powered blender, grind rice with the evaporated milk until rice is completely ground.
  • Strain through a sieve and return the mixture to the blender.
  • Add almond milk, vanilla, sugar and water. Blend well until thoroughly combined.
  • Chill or serve over ice, garnished with ground cinnamon.
  • Always stir before serving, as rice sediment will sink to the bottom as it chills.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Priya Srinivasan

    Wow mir, interesting drink, i have heard about horchata, but never tried, love how simple the process is! would love to try, bookmarking this !
    Beautiful clicks Mir, love the last shot, so pretty!

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