Horchata water : Extraordinarily refreshing and pleasant drink that complements the typical Mexican gastronomy with its delicious flavors.
They help to combat the heat and rest the palate after the typical Mexican spicy dish.
Mexican families use to prepare these waters with different fruits such as lemon , mango , orange , papaya , chia , lychee , etc.
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- 1 Etymology
- 2 Origin
- 3 Ingredients
- 4 Preparation
- 1 Preparation method
- 5 Utensils
- 6 Variation
- 7 Presentation
- 8 Sources
The etymological origin of the word horchata, would come from Italian and would refer in the beginning to barley water, from the Italian participle orzata, in turn from the Latin hordeata, “made with orzo,” (ie hordeum, Latin voice that means barley) , although with the passage of time barley would be replaced by other vegetable ingredients (cereals, tubers such as tigernuts, almonds, rice, etc.).
The name of the Mexican horchata could be due to the horchata of Valencian tigernut (orxata in the Valencian language), since they are drinks of similar appearance and are both characteristics for their milky white color, but at the same time they are made with different ingredients and processes .
In Spain , and especially in the Valencian Community, horchata is made from tigernuts (Cyperus esculentus). Apparently, this was already used in ancient Egypt , having found glasses containing tigernuts as part of the funeral trousseau of the pharaohs. Likewise, Persian and Arab authors of antiquity mention the digestive and disinfecting benefits of tigernuts, then used as a medicinal drink because they are considered energetic and diuretic.
Currently, there are rice horchata syrups on the market, promoted by major brands, due to their wide consumption, as well as instant powdered drink, even in a low-calorie version.
- 1 cup of White Rice (200 gr)
- 1 can of Condensed Milk (390 gr)
- 1 can of Evaporated Milk (378 gr)
- 1 teaspoon of Vanilla extract
- 1 Cinnamon stick (2.5 gr)
- 1/2 teaspoon ground cinnamon
- 4 tablespoons of sugar
- Ice cubes to taste (optional)
Soak some Ingredients
- Rinse a cup of white rice in a strainer.
- Transfer the rinsed white rice from the strainer to a bowl.
- Also add a cinnamon stick to the bowl.
- Cover the bowl ingredients with water and let them soak for about 2 hours, until smooth.
Prepare the Water
- Verify that the rice and cinnamon stick you left soaking are smooth, if not leave them soaking longer. * Transfer the rice and the cinnamon stick that was soaked, with your water, to a blender.
Also add in the blender:
- 1 can of Condensed Milk.
- 1 can of Evaporated Milk.
- 1 teaspoon of Vanilla extract.
- 4 tablespoons of sugar.
With evaporated milk and condensed milk, horchata water acquires a fantastic thick consistency. Blend the ingredients very well. Strain the mixture that was blended into a jar, also add:
- 1/2 teaspoon ground cinnamon
- 2 liters of water.
- Ice cubes to taste (optional).
Stir the horchata water with a kitchen spoon.
- 1 Pitcher
- 1 blender
- 1 bowl (bowl)
- 1 Measuring Cup
- 1 Kitchen Spoon
- 1 strainer
- In some places, horchata water is prepared with melon seeds, but that’s another recipe.
Mix the water very well and serve it sprinkled with the cinnamon.