Horchata
Boisson fraîche mexicaine au riz et à la cannelle, mixée avec du lait, sucrée et servie sur glace.
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Soak the rice
Rinse the rice, then put it in a bowl with the cinnamon and 1 litre of warm water. Cover and leave to soak for at least 4 hours, or overnight at room temperature.
Blend
Pour the rice, cinnamon and soaking water into a blender. Blend on high for 2–3 minutes, until the rice is as fine as possible.
Strain
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Sweeten
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Serve
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Soak the rice
Rinse the rice, then put it in a bowl with the cinnamon and 1 litre of warm water. Cover and leave to soak for at least 4 hours, or overnight at room temperature.
Blend
Pour the rice, cinnamon and soaking water into a blender. Blend on high for 2–3 minutes, until the rice is as fine as possible.
Strain
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Sweeten
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Horchata came to Mexico from Spain, where it's made from tiger nuts (chufa) in Valencia. Tiger nuts didn't grow in the Americas, so Mexican cooks made it with rice and cinnamon instead, and created a new classic.
Today it's one of the most popular aguas frescas, served from big glass jars at taquerías and markets, and loved alongside spicy food.
⭐ Why It's Famous
Sweet, creamy and cinnamon-scented, it is the perfect cooling partner for spicy tacos.
💡 Fun Fact
The idea goes back even further: the Moors brought a tiger-nut drink to Spain from North Africa over a thousand years ago.
Spain (Valencia), reinvented in Mexico
19.43°N, -99.13°W
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