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Horchata is a traditional Spanish drink that is made with rice, water, and almonds. The history of horchata recipes can be traced back to the 13th century, when the Moors introduced rice to Spain. Horchata was originally made with tiger nuts, but over time, the recipe was adapted to use almonds.
The first recorded recipe for horchata dates back to the 15th century, and it was made with a type of rice called Calasparra. This variety of rice is still used to make horchata today. The traditional recipe also calls for a small amount of cinnamon and sugar.
Horchata became popular in the Spanish region of Valencia in the 18th century, and it is still a popular drink there today. In Valencia, horchata is often served with fartons, a type of Spanish pastry.
When making horchata, it is important to soak the rice and almonds overnight, as this helps to ensure that all of the flavors have time to blend into the milk. Additionally, it is important to strain the mixture twice to ensure that no chunks of rice or almonds remain in the drink. Finally, it is best to use whole milk when making horchata, as it results in a creamy, smooth texture.
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|grain white rice|
|sweetened condensed milk|
|dark brown sugar|
|passion fruit puree|
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