Horchata - Latin America

Latin America

Horchata varies in taste across Latin America. Although the drinks may share the same name, the flavor of each is unique to its country of origin.

While in some countries the drink is usually tan and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon, and vanilla. Though horchata was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores. Horchata, together with tamarindo and jamaica, are the three typical drink flavors of Mexican agua frescas.

• In Mexico and Guatemala, horchata is made of rice, sometimes with vanilla and always with cinnamon.
• The horchata found in El Salvador is primarily made from morro seeds, not rice. Other common ingredients include ground cocoa, cinnamon, sesame seeds, nutmeg, tigernuts and vanilla. Other nuts that may also be used include peanuts, almonds and cashews. Because of these ingredients, the horchata is usually strained before serving.
• In Nicaragua and Honduras, horchata refers to the drink known as semilla de jicaro, made from the jicaro seeds ground with rice and spices. The drink is made with cold milk and sugar, and is very popular nationally. Recently, Nicaragua has begun exporting this product, primarily to the United States.
• In Puerto Rico, horchata is made with sesame seeds ground with rice, vanilla and cinnamon with either evaporated milk, milk or water. Some recipes call for coconut milk, allspice and rum.
• In Venezuela, horchata is generally called chicha, and the alcoholic variant is called chicha andina.
• In Ecuador, horchata is a clear red infusion of 18 herbs, and is most famous in the province of Loja.
• In Goa, horchata is called Orchat and is made from adding water to a crushed almond or cashew extract that is mixed with sugar. Previously a few families made orchat in small quantities for sale to neighbours and travellers; However, it is no longer produced today.