Horchata

Tiger nut horchata

The original Spanish horchata — horchata de chufa — is made from tiger nuts (chufa, or Cyperus esculentus), which are not nuts at all but the small, wrinkled tubers of a sedge plant. They are soaked, ground, mixed with water and sugar, then strained to produce a creamy, slightly earthy, sweet drink. Valencia claims protected geographical indication status for authentic chufa horchata and the drink is central to Valencian summer culture.

Mexican rice horchata

Mexican horchata is made by soaking and blending long-grain rice with cinnamon, then straining and sweetening the milky liquid. Some recipes add vanilla, almonds, or condensed milk. It is one of the most popular aguas frescas (fresh waters) sold at Mexican food stalls and restaurants. The cinnamon flavour is distinctive and sets it apart from the Spanish original.

Ancient roots

Horchata has been made in Spain since at least the 13th century, when tiger nuts were cultivated in the Valencia region by Moorish farmers. The Arabic term harsha (meaning “fine grain” or “porridge”) is a possible etymological root. Tiger nuts themselves have been cultivated in the Mediterranean since ancient Egypt.

Dairy-free cooling drink

Both versions are naturally dairy-free and vegan, making horchata appealing as a plant-based milk alternative. In summer heat, a cold glass of horchata is as refreshing as it is nutritious — tiger nuts are high in resistant starch and dietary fibre.