horchata

Horchata is a beverage name used for several plant-based drinks, typically dairy-free and made by soaking, grinding, and diluting plant ingredients with water. The exact ingredients and flavors vary by region, yielding distinct regional specialties.

The best-known form in Spain is horchata de chufa, produced from tiger nuts (chufas) soaked, ground, and blended with water, then strained and sweetened. It is a traditional drink in Valencia and is commonly served cold, often with fartons (elongated pastries) for dipping. In Spain and many Latin American countries, horchata can refer to other nut- or seed-based drinks as well, but the Valencia version remains the classic reference.

In Mexico, Central America, and parts of the United States, horchata typically refers to a rice-based beverage. This variation is usually made by soaking white rice (sometimes long-grain or parboiled), blending it with water, cinnamon, and sugar, then straining and chilling. Some recipes add vanilla, almonds, or milk for a creamier texture.

Origins and cultural context: the Valencia horchata de chufa has long local roots and Moorish influence; the concept of a milky, flavored plant drink spread to the Americas during the Spanish colonial era, where regional ingredients and tastes produced diverse versions.

Nutrition and storage: horchatas are plant-based and dairy-free, with nutritional content depending on the base (tiger nuts or rice) and added ingredients. They are typically stored refrigerated and consumed within a few days; commercially produced versions may include preservatives.