The History of Horchata

It’s a fact, horchata is delicious. Sweet, slightly creamy, and highly refreshing! Mexican Horchata is what dreams are made of. But where did these dreams start?

The type of horchata that dates back to antiquity is a drink more specifically called “horchata de chufa,” made from ground and sweetened tiger nuts. Horchata de chufa originated in North Africa around 2400 B.C, and with the Roman conquest of Egypt, the drink was dubbed “hordeata.”  The drink was heralded for its “cooling quality” and it was recommended that people drink the barley water drink on hot days, to lower fevers, and to feed it to babies when they fussed.

The Moors then brought horchata to West Africa and Spain in the 8th century. As it spread through Spain, France, and England, the drink continued to be enjoyed both for its refreshing quality and for its perceived health benefits. The concept of horchata then spread from Spain to Mexico in the course of colonization. Because Spanish conquistadors didn’t bring tiger nuts with them to “the New World,” this variety of horchata was rice-based, and called horchata de arroz or agua de horchata, flavored with cinnamon, vanilla, and in some regions, marigolds.

Now that you know where it came from, let’s get down to making some traditional horchata…and, of course, some with alcohol!

Traditional Mexican Horchata

Ingredients

• 1 cup uncooked white rice
• 2 cinnamon sticks
• 1-12 oz. can evaporated milk
• 1-12 oz can condensed milk
• 8 cups of warm water divided
• Sugar to taste
• Ground cinnamon to garnish optional
• ½ teaspoon vanilla optional

Directions

1. Wash and drain the rice. Place the rice, cinnamon sticks (see note #1 below) and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
2. Once you’re ready to blend the rice, remove most of the cinnamon sticks but it’s okay to leave small pieces with the rice.
3. Blend the rice in two separate batches by adding ½ of the rice & water with some of the cinnamon stick left behind. Puree until it’s very smooth and it forms a paste like texture. About 4 minutes long.
4. Using a very fine strainer (or some cheese cloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
5. Repeat this process for the rest of the rice, water & cinnamon mixture.
6. Stir in the milks, vanilla (optional), and 4 cups of water. Stir well.
7. Taste and add more sugar or water if needed.
8. Chill and stir before serving over ice.

Cinnamon Toast Crunchata

Ingredients

• 3 oz RumChata
• 1 oz vanilla vodka
• ½ oz Fireball Whiskey
• Cinnamon Sugar for rimming the glass

Directions

1. Wet the rim of a low ball glass with a small amount of water then roll the rim into the cinnamon sugar mixture.
2. Mix all the RumChata, vodka, and Fireball into a cocktail shaker with ice, shake well and strain into the rimmed glass.
3. Serve immediately.

Pineapple Coconut Rum Chata Cocktail

Ingredients

• Crushed Ice
• 2 oz. pineapple juice
• 2 oz. unsweetened coconut milk, canned coconut milk
• 1 oz. simple syrup
• 2 oz. RumChata
• Mint for garnish
• 1 barspoon crushed pineapple for garnish

Directions

1. In a shaker add pineapple juice, coconut milk, simple syrup, and RumChata and a few ice cubes.
2. Give it a few good shakes.
3. Strain into a glass over crushed ice.
4. Mint and crushed pineapple to garnish.

RumChata Coffee

Ingredients

• 6 ounces hot coffee
• 1 ½ ounces RumChata
• Whipped cream

Directions

1. Add the coffee to a glass or Irish coffee mug, then stir in the RumChata. Gently float the whipped cream on top using the back of a spoon.
2. Iced coffee variation: Make the coffee, then add the coffee and RumChata to a glass filled with ice.

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