Blistering temperatures force us to stay hydrated. And plain water is boring. So today I bring you these, the Best Mexican Horchatas, to save the (very hot) day! They are the most popular in Mexico.
If you ever visit Mexico you will notice a proliferation of two types of businesses: a)Taquerias and also 2)Ice Cream/Agua Fresca (Refreshing Flavored Water) Parlors.
Vendors on wheels also sell Aguas Frescas . They carry a wide variety of these beverages in large glass jugs on special carts. These guys usually sell fruit with sprinkled ground chili and shaved flavored ice as well.
In general terms, Horchata is a beverage that combines milk, sugar and some kind of plant-based flavoring, like nuts, grains or fruit.
Today I will show you how easy it is to make Mexico’s most iconic “agua fresca” (refreshing flavored water). We are not limiting ourselves to the most popular version this side of the Atlantic Ocean: Rice Horchata. Find here the recipes for The Best Mexican Horchatas: Almond, Coconut and Cantaloupe seed Horchata.
We are also paying homage to the mother of them all: Valencia Horchata (or Orxata, as they spell it). The original horchata from Valencia calls for a tuberous named “Chufa” (tiger nuts). Since this ingredient is only indigenous to Spain and the North of Africa, Mexicans got creative and started using rice instead.
Make all the recipes! They are pure, unadulterated heaven when you open the fridge to reach for that condensation-fogged pitcher brimming with this exquisitely cooling drink!
Horchata has transcended Mexico’s borders to take the world by storm and I will have you know it was the flavor of the year a few years back; such is its popularity in the USA now. And to think all that wonderful taste comes from a handful of ingredients that you already have in your pantry!
You’re welcome! I suggest you use all the discarded solids as a fertilizer in your garden; they are loaded with nutrients and they will do your plants good!
So, without further ado, here we go!
Rice Horchata
All hail the Americas Queen of horchatas! So much flavor with just a handful of ingredients! And, hey! We have Horchata Popsicles too!
Rice Horchata
Ingredients
- 2 cups cooked white rice
- 2 cups drinking water
- 1 – 12 fl. oz can evaporated milk
- 1 – 14 fl. oz can sweetened condensed milk
- 2 – 3 sticks cinnamon bark
Instructions
- Process all ingredients in the blender until smooth. Pass through a fine mesh strainer or cheese cloth squeezing to get as much liquid as possible and discard the solids, which might feel gritty in the mouth. Add ground cinnamon and ice if desired and serve cold. Keep refrigerated. Stir before serving, as the heavier ingredients will sink to the bottom.
Almond Horchata
A tad posher than its rice counterpart, and with the added nutritional benefits of almonds, but equally tasty and refreshing.
Almond Horchata
Ingredients
- 2 cups slivered almonds lightly roasted
- 2 cups drinking water
- 1 – 12 fl.oz can evaporated milk
- 1 – 14 fl. oz can sweetened condensed milk
- 2 sticks cinnamon bark
Instructions
- Lightly roast the slivered almonds on the stove top, in a large skillet over low to medium heat, stirring often, just until they turn a golden hue. Let the almonds cool down.
- Place the almonds and the rest of the ingredients in the blender and process until smooth.
- Pass through a fine mesh strainer or cheese cloth, squeezing to get as much liquid as possible.
- Pour into a pitcher with some ice. Add ground cinnamon if desired. Serve cold. Keep refrigerated. Stir before serving, as the heavier ingredients will sink to the bottom.
Coconut Horchata
This dreamy version of horchata will instantly transport you to your tropical happy place! Coconut Horchata is very popular in the Mexican state of Veracruz.
Coconut Horchata
Ingredients
- 1 – 17.6 fl. oz can coconut water (such as Goya)
- 1 cup drinking water
- 1 – 13.5 fl. oz. can coconut milk
- 1 – 14 fl. oz. can sweetened condensed milk
- 1 cup unsweetened coconut flakes
- 1 stick cinnamon bark
Instructions
- Process all the ingredients in the blender until smooth. Pour into a pitcher passing through a strainer or cheese cloth squeezing to get as much liquid as possible.
- Add ice and ground cinnamon, if desired. Serve cold. Keep refrigerated. Stir before serving, as the heavier ingredients will sink to the bottom.
Cantaloupe Seed Horchata
Eureka moment alert! I bet you have been discarding those cantaloupe seeds all your life. Never again, when you can save them and enjoy them like this!
Cantaloupe Seed Horchata
Ingredients
- 1/2 cup cantaloupe seeds
- 1/2 cup cantaloupe flesh
- 1 – 12 fl. oz, can evaporated milk
- 1 – 14 fl. oz, can sweetened condensed milk
- 2 -3 cups drinking water
- 1 stick cinnamon
- 1 cup cantaloupe balls for garnish, optional
Instructions
- In the blender, process the first six ingredients for 1 to 2 minutes.
- Pour into a pitcher passing the mix through a strainer or cheese cloth, squeezing to get as much liquid as possible. Discard the solids.
- Serve cold in glasses and garnish with cantaloupe balls. Add ice if desired. Enjoy!
- Keep refrigerated. Stir before serving, as the heavier ingredients will sink to the bottom.
Chufa (Tiger Nut) Horchata
The tree from which all the other horchatas branch out is the Valencia Chufa (or tiger nut) Horchata. I promise no tiger or nut was hurt in the process of making this delectable beverage! You can purchase the Tiger Nuts online.
Chufa Horchata
Ingredients
- 2 cups tiger nuts or Chufas soaked in tap water for at least 8 hours, preferably for a day (see notes)
- 1 – 1 1/3 cup granulated sugar or your favorite sweetener or to taste
- 1 – 1 1/2 quart drinking water
- ground cinnamon to taste
- rind of one lemon (optional)
Instructions
- Rinse the tiger nuts under running water and soak them (see notes).
- Once the tiger nuts have softened, place them in the blender with 1/2 the quart of drinking water and the lemon rind, if using, and process until smooth. Add in the rest of the drinking water and process for 1 or 2 more minutes.
- Pour the tiger nuts and water mix into a pitcher, passing it through a fine mesh strainer. Squeeze the solids against the strainer, using a spoon, to obtain as much liquid as possible. You can also use a cheese cloth squeezing to get as much liquid as possible. Discard the solids. Add sugar and ground cinnamon, stir well. Add ice if desired. Enjoy!
- Keep refrigerated. Stir before serving, as the heavier ingredients will sink to the bottom.
Notes
Until next time. Stay cool and hydrated! And please, smile.
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