Horchata Recipe – Two Ways (2024)

FAQs

What are the two types of horchata? ›

Horchata is so standard at Mexican joints that it's easy to assume the drink has Mexican roots. Truth is there are two major kinds of horchata (Spanish and Mexican) and they're as similar as they are different. As in both are cold, milky, sweet beverages but they're made with different ingredients.

While Mexican horchata is made using rice that has been soaked overnight in water, sugar, and cinnamon, the ancient Spanish recipe that is still used today in places like Valencia used tiger nuts instead of rice to create their refreshing beverage.

Dirty horchata is a shot of cold brew added to creamy, sweet horchata. ☕ Horchata is a traditional refreshing Mexican drink made from rice, milk and almonds.

Is horchata good or bad for you? Consumption of horchata in moderation is always a good choice for your health as it includes antioxidants, and hydrates your body after an intensive workout. Is it good to drink horchata every day? The answer is yes, intake of horchata beverage every day is good for your health.

The horchata in Puerto Rico is called horchata de ajonjolí and it uses neither morro seeds nor rice.

Some are more watery, while others are creamier from being mixed with milk. Some are made with toasted rice, while others are made with soaked rice, and some are combined with other nuts, grains, or fresh fruits.

This sweet beverage is low in calories and fat - one serving of horchata contains only 60-100 calories.

While Mexican-style horchata is the most commonly known variety in the US, horchata actually originated in Spain, and there are various types of horchatas throughout the Spanish-speaking world. Horchata was born in the region of Valencia in Southern Spain.

Since horchata is made of rice, it is naturally a little chalky.

How do you make horchata not gritty? ›

Strain through a triple-layered cheese cloth AND a fine mesh strainer. This step is very important- you do not want a grainy horchata! Squeeze out all the liquid, then discard the remaining grains.

Horchata manages to be creamy without containing any milk or cream. Creaminess, as fans of almond milk and coconut yogurt are aware, doesn't actually require dairy, but rather the thickening effect of having large molecules of starch, protein and/or fat suspended in a background of water.

Place the rice on a fine-mesh sieve and rinse until the water runs clear. Transfer the rice to a large bowl and add the cinnamon with 1 quart (4 cups) of cold water. Cover and refrigerate overnight, or for at least 4 hours.

You can often tell which mix they use by how they describe the drink: If they use the term “Salvadoran,” they're typically using a version with morro or melon seed, while Mexican horchata, on the other hand, always uses rice.

There are non-alcoholic coconut, coffee, fruit, tea-flavored and energy drink hortchata beverages.