horchata

Also known as “agua de horchata”,“horchata de arroz”. “Horchata” encompasses a whole variety of beverages built on soaked seeds, grains, herbs and spices. The concept originated in West Africa as “kunnu” and was distributed world-wide through the Spanish Empire as horchata. The most common form of horchata in the context of mixology is horchata de arroz (rice horchata), ubiquitous through mezoamerica and now parts beyond. (References to “horchata” are presumed to be horchata de arroz unless further-qualified.) Horchata is one of the standard “aguas frescas” commonly found in Mexican restaurants and markets, or made at home. Horchata de arroz is made from uncooked rice steeped overnight in water with cinnamon sticks. Most of the cinnamon is removed, and the rest of the mixture is blended in batches until very fine and thoroughly strained/filtered, with the resulting paste typically diluted and sweetened with sweetened condensed milk, evaporated milk. Seasoning is vanilla and additional sugar (if needed).