Horchata is a refreshing and creamy beverage that originates from the Valencia region of Spain. It has since become popular in various Latin American countries, particularly Mexico. The drink is known for its unique blend of rice, almonds, cinnamon, and lime, creating a delicious and satisfying flavor. Horchata is often enjoyed chilled, making it a perfect beverage for hot summer days or as a complement to spicy dishes.

The history of horchata dates back centuries, with its origins rooted in the Middle East. The drink was introduced to Spain by the Moors during their occupation of the Iberian Peninsula. Originally made with tiger nuts, known as chufa, horchata became a popular drink in the region of Valencia.

As horchata made its way across the Atlantic during the colonization of the Americas, it underwent some adaptations. In Mexico, rice and almonds became the primary ingredients, while other countries developed their own variations using ingredients like sesame seeds or melon seeds.

Today, horchata has gained global popularity and can be found in many countries. Its unique flavor profile, creamy texture, and refreshing qualities have made it a beloved beverage for people around the world.

PREP: 5 MIN. + STANDING

PROCESS: 10 MIN.

MAKES: 6 SERVINGS

INGREDIENTS

• ¾ cup uncooked long grain rice
• 2 cups blanched almonds
• 1 cinnamon stick (3 inches)
• 1½ teaspoons grated lime peel
• 4 cups hot water
• 1 cup sugar
• 1 cup cold water
• Ground cinnamon (optional)
• Lime wedges (optional)

INSTRUCTIONS

1. Place the uncooked rice in a blender and cover it.
2. Process the rice for 2-3 minutes or until it becomes very fine.
3. Transfer the processed rice to a large bowl.
4. Add blanched almonds, cinnamon stick, grated lime peel, and hot water to the bowl.
5. Cover the bowl and let the mixture stand at room temperature for 8 hours.
6. After 8 hours, discard the cinnamon stick from the rice mixture.
7. Transfer the rice mixture to the blender.
8. Cover the blender and process the mixture for 3-4 minutes until it becomes smooth.
9. Add the sugar to the blender and process again until the sugar is fully dissolved.
10. Place a strainer over a pitcher.
11. Line the strainer with a double-layered cheesecloth.
12. Pour the rice mixture through the strainer into the pitcher, allowing the liquid to strain through while removing any solids.
13. Stir in the cold water to the strained horchata mixture.
14. Refrigerate the horchata until chilled.
15. Once chilled, pour the horchata into glasses filled with ice.
16. Optionally, sprinkle ground cinnamon over the top of each glass for added flavor.
17. Serve the horchata with lime wedges on the side for those who want to add a citrusy twist.