Horchata Six Ways
The perfect nonalcoholic summer drink, horchatas are simple to make at home from a variety of easy-to-find ingredients. These six recipes, shared with us by Mexican cookbook author Fany Gerson, are all refreshing and thirst-quenching on a hot day. Try a thick and creamy dessert-like version made from rice and condensed milk, a barely-sweet and incomparably cooling cantaloupe seed variety, a velvety-smooth apricot and rice elixir, and more. Read more about Horchata »
Horchata de Arroz con Almendras (Almond-Rice Drink)
The horchata originally came to Mexico via the Spaniards, who called it Agua or horchata de chufa and made it with tiger nuts.
Apricot-Rice Drink (Horchata de Chabacano)
When apricots are in season, use them to make this velvety-rich version of horchata. You can also substitute peaches or nectarines—when it’s not stone fruit season, the fresh-frozen variety work just as well.
Horchata de Moras (Berry-Rice Drink)
We recommend using any fruit that’s in season for this sweet, vibrantly-colored, non-traditional horchata—the riper and juicier the better.
Horchata de Melón (Cantaloupe Seed Drink)
Cantaloupe seeds, usually discarded, make a refreshing drink when ground with water. Cubes of cantaloupe are a great garnish.
Horchata de Arroz Tostado (Toasted Rice Drink)
Toasted rice horchata is traditionally served in the Mexican state of Campeche. Surprisingly clean and refreshing in flavor, it’s an ideal thirst quencher on a hot day.
Horchata Blanca (White Rice Drink)
Creamy and sweet, this recipe is a far cry from traditional horchata—his is almost like a dessert, and equally good served hot or cold.
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