Horchata 3 Ways: Almonds, Coffee, Coconut

published Aug 29, 2012
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Horchata, the creamy refreshing rice drink of Latin America, has its roots in medieval Spain but today the creamy, cool beverage can be found all over Central and South America, reflecting the different ingredients and flavors of each country. Here in the US we’re generally accustomed to Mexican-style horchata made with rice and cinnamon. From a classic recipe to a couple of newer inventions, here are three favorite versions of this refreshing drink.

1 Horchata De Almendra – Rice, almonds, cinnamon, water, sugar…we love this classic horchata recipe from Rick Bayless. (Check out the post to learn about our experiments with different kinds of rice, too!)

2 Cochata – Inspired by a visit to a taco shop in Phoenix, this drink has the perfect combination of iced coffee and horchata.

3 Horchata de Coco – This party-worthy version of horchata includes creamy coconut milk, lime syrup, and optional rum.

What’s your favorite way to make horchata?