The perfect nonalcoholic summer drink, horchatas are simple to make at home from a variety of easy-to-find ingredients. The original horchata was brought by Spanish colonists to Mexico from Valencia, where they make a drink by the same name with tiger nuts that have been soaked and blended with water and sweetened with sugar. You won't find tiger nuts in Mexico, but you will find horchatas made from many different ingredients, the most common being made from rice and canela, Mexican cinnamon. These six recipes, shared with us by Mexican cookbook author Fany Gerson, are all refreshing and thirst-quenching on a hot day. Try a thick and creamy dessert-like version made from rice and condensed milk, a barely-sweet and incomparably cooling cantaloupe seed variety, a velvety-smooth apricot and rice elixir, and more.
Credit: Anna Stockwell
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Horchata de Arroz con Almendras(Almond-Rice Drink)The horchata originally came to Mexico via the Spaniards, who called it Agua— or horchata de chufa and made it with tiger nuts. The tiger nut is not found in Mexico, but this recipe, shared with us by Fany Gerson, comes comes close to the original taste. Refreshing and not-too-sweet, this drink is surprisingly versatile. See the recipe for Horchata de Arroz con Almendras » |
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