Horchata, one of the most traditional flavors of aguas frescas, is celebrated in the United States on September 24.
This flavor, obtained from white rice soaked in water and seasoned with cinnamon and a little sugar, has had its day since 2001.
Although it screams Hispanic in the memory of those who know it, its origin is ancient Egypt. Today’s beverage is the result of many years, plus a mixture of gastronomy and globalization.
This is what Syed Rafid Kabir explains in an article published in World History. Learn more about its history, how it arrived in Mexico, how to prepare it and other curious facts.
History of Horchata
The historical records mentioned in World History say that horchata is a derivation of a drink made from barley in parts of North Africa.
Horchata, known today, has more to do with Valencia, Spain.
During Spain’s conquest, the Arabs brought with them Egyptian horchata. That is when barley began to be substituted with sweetened tiger nuts. The result? Horchata of chufa, which is a tuber or root.
The horchata drink in Valencia, refreshing by nature, was popular because the climate there was sunny and dry.
Over the years, the drink became creamier and used the resources available from different countries.
The Spanish colonization of Mexico in the 16th century included the tiger nut-based horchata, which the Mexicans adopted with their own resources: rice. Thus, the full name of the drink is horchata de arroz, or horchata water.
Conquest of the U.S.
According to a 2024 Consumer Analysis and Statistics Report from Tastewise, social conversations about horchata have increased 25.52% in the last year. 4.06% of restaurants offer it on their menus and the fastest growing consumption need for this flavor is in snacking.
All of the above is reflected in the food offerings available in the United States when visiting a store or looking for online shopping options.
For example, there are McCafé pods with a horchata latte flavor, yogi tea for stress and relaxation with cinnamon-horchata flavor, and even Splenda in sachets with this flavor.
Other options include ready-to-drink horchata water, concentrate to make water powder and pulp, ice cream, cereal, protein drink and protein powder, and milk tea.
Supermarkets have even embraced it so much that they offer pumpkin-flavored horchata drinks during the fall.
Related Article: 11 Delicious Mexican Juices
Recipe
The horchata flavor is obtained by soaking white rice in water and seasoning it with cinnamon and some sugar.
Put all this into a blender to obtain a homogeneous liquid, then pass it through a strainer.
Some people add milk, vanilla essence, coconut, or chocolate.
Curious facts about Horchata
National Today presents facts about it:
– There are more than ten varieties, the most popular being Mexican rice-based drinks.
– It is rich in natural ingredients such as vitamin C, calcium, magnesium, and phosphorus, among others.
– The recipe used to prepare it dates back to the 13th century.