Horchata

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Traditional Valencian fridge horchatera

Horchata (/ɔːrˈtʃɑːtə/; Spanish: [oɾˈtʃata] (listen)), or orxata (Valencian: [oɾˈʃata]), is a name given to various kinds of plant milk beverages of similar taste and appearance. Valencia, where it is known as orxata de xufa. In Spain it is made with soaked, ground, and sweetened tiger nuts. In Latin America, and other parts of the Americas, the base is jicaro, melon or sesame seeds, or white rice, along with other spices. In West African countries such as Nigeria and Mali, it is known as kunnu aya. Different varieties can be served hot or cold, and may be used as a flavor in other beverages, such as frappé coffee.

History and composition[]

A glass of horchata de chufa with some fartons in Valencia

Horchata, which comes from the Latin term hordeata, which in turn comes from hordeum (barley), is a term related to a Mediterranean tradition of grain-based beverages and also the linguistic root of orgeat syrup. The Valencian or Chufa horchata is made with dried and sweetened tiger nuts (Cyperus esculentus).^[1] This form of horchata is now properly called orxata de xufa^[1][2] or, in West African countries such as Nigeria and Mali, kunnu aya.^[3][4][5] It is estimated that during the 11th century it began to spread throughout Hispania (now Spain and Portugal).^[1] There are 13th-century records of a horchata-like beverage made near Valencia.^[6]

From Valencia, where it remained popular, the concept of horchata was brought to the New World. Here, drinks called agua de horchata or simply horchata came to be made with white rice and cinnamon or canella instead of tiger nuts.^[1] Sometimes these drinks had vanilla added,^[2] or were served adorned with fruit.^[1]

Today, these and other similarly-flavored plant milk beverages are sold in various parts of the world as varieties of horchata or kunnu.

Varieties[]

Horchata de chufa or kunnu aya[]

Two large jars of aguas frescas in a Seattle taquería. On the left is a jar of hibiscus tea and on the right is a jar of horchata. Restaurant employees serve the drinks by ladling them from the jars into glasses.

The drink now known as horchata de chufa (also sometimes called horchata de chufas^[7] or, in West African countries such as Nigeria and Mali, kunnu aya^[3][4][5]) is the original form of horchata.^[1] It is made from soaked, ground and sweetened tiger nuts.^[1] According to researchers at the University of Ilorin, kunnu made from tiger nuts is an inexpensive source of protein.^{[citation needed]}

It remains popular in Spain, where a regulating council exists to ensure the quality and traceability of the product in relation to the designation of origin.^[8] There it is served ice-cold as a natural refreshment in the summer, often served with fartons. Horchata de chufa is also used instead of dairy milk by the lactose-intolerant.^{[citation needed]}

The majority of the Spanish tiger nut crop is utilised in the production of horchata de chufa.^[9] Alboraya is the most important production centre.^[9]

In rare instances, various forms of aflatoxin may be present in horchata de chufa.^[10]

Horchata de arroz[]

Hot horchata in Mexico

Horchata de arroz is made of rice, sometimes with vanilla and typically with cinnamon.^[1][11][12]

It is the most common variety of horchata in Mexico and Guatemala.^{[citation needed]} In the United States, it is popular in taquerías and Mexican ice cream shops.^[13][14][15]

In Alvarado, horchata de arroz is scented with flowers of the Aztec marigold (cempasúchil or Tagetes erecta).^[16]

Though horchata de arroz was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores, principally in the U.S. and Latin America.^{[citation needed]}

Horchata de arroz is one of the three typical drink flavors of Mexican aguas frescas, together with tamarindo and hibiscus.^{[citation needed]}

Horchata de ajonjolí[]

Horchata de ajonjolí ("sesame horchata") is made with toasted ground sesame seeds.^{[citation needed]} In Puerto Rico, it is typically made by pouring boiling water over sesame seeds and left to soak 24 hours. It is then strained adding sugar, vanilla, and cinnamon.^{[citation needed]}Evaporated milk, coconut milk, and rum can be added.^{[citation needed]}

Horchata is also made with sesame seeds, water and sugar in Zulia, an area in the west of Venezuela.^{[citation needed]}

Horchata de melón[]

Horchata de melón is made of ground melon seeds.^{[17][18][19][20]}

Semilla de jicaro[]

In the Central American countries of El Salvador, Nicaragua, Honduras, and Costa Rica, horchata refers to the drink known as semilla de jicaro. Its base is made from grounding jicaro seeds, also locally referred to as "morro" seeds, ground with rice.^[21][22] Depending on the region, other additions include ground cocoa, cinnamon, sesame seeds, nutmeg, tiger nuts, vanilla, ground peanuts, almonds and cashews^{[citation needed]}

In Nicaragua, it is made with semilla de jicaro and rice as a base. They are toasted and then grinded into a fine powder. The powder is then mixed with water or milk and mixed with cinnamon powder and sugar.^[23][24] Cocoa beans are sometimes added to the horchata, also toasted and grinded with the base.^[25]

Ecuadorian horchata[]

In Ecuador, horchata is a clear red infusion of 18 herbs, and is most famous in the province of Loja.^[26]

Horchata as a flavor[]

An horchata-flavored doughnut

Horchata, as a flavor, makes appearances in ice cream, cookies, and other sweets, and other products such as RumChata, an alcoholic tribute to the beverage.^[27] Some smoothie shops, cafés, and McDonald's in the U.S. have been experimenting with horchata-flavored frappes.^[28]

Etymology[]

The name derives from Valencian orxata, probably from ordiata, made from ordi ("barley": Latin *hordeata < hordeum).^[26] The Italian orzata, the French and English orgeat have the same origin, though the beverages themselves have diverged, and are generally no longer made from barley.^[29]

A false etymology recounts that James I of Aragon, after being given the drink for the first time by a local in Alboraya, exclaimed in Valencian, "Açò és or, xata!" ("That's gold, pretty girl!").^[30][31][32]

See also[]

• Salep
• Orgeat syrup
• Chicha
• Plant milk
  • Almond milk
  • Rice milk

References[]

External links[]

• The Regulating Council of Denomination of Origin "Chufa de Valencia": Quality council regulating tiger nut horchata in Valencia
• Article about Horxata, Ltd.: Valencian Horchata in New York City