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 Horchata or orxata is the name for several kinds of traditional beverages, made of ground almonds, sesame seeds, rice, barley, or tigernuts (chufas).
[edit] EtymologyThe name comes from Valencian orxata, probably from ordiata, made from ordi (barley) (Latin *hordeata < hordeum). The French and English 'orgeat', the Italian 'orzata', and the Surinamese Dutch orgeade have the same origin, though the beverages themselves have diverged, and are generally no longer made from barley. [1] One legend links the origins of the name to King Jaume I, who after being given the drink for the first time by a local in Alboraya, was said to have exclaimed "Això és or, xata!" ("That's gold, darling!")[2][3] [edit] SpainIn Spain, it usually refers to orxata de xufes (horchata de chufas), made from tigernuts, water, and sugar. Originally from Valencia, the idea of making horchata from tigernuts comes from the period of Muslim presence in Valencia (from the 8th to 13th century). It has a regulating council[1] to ensure the quality of the product and the villages where it can come from, with the Denomination of Origin. The village of Alboraia is well known for the quality of their horchata. It is served ice cold as a natural refreshment in the summer. Tigernut horchata is also used in place of milk by the lactose intolerant. [edit] Latin AmericaWhile in some countries the drink is usually tan and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon, and vanilla. Though horchata was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores. Horchata, together with tamarindo and Jamaica, are the three typical drink flavors of Mexican aguas frescas. In Ecuador, horchata refers to a red colored infusion similar to Jamaica. Horchata in the city of Loja is locally famous[citation needed], and contains over 20 different herbs and flowers. It is available fresh, as bunches of the raw flowers and herbs, in bulk (dried), and even as tea bags, and is served hot or cold.[citation needed] The horchata found in El Salvador is primarily made from Morro seeds, not rice. Other common ingredients include; ground cocoa, cinnamon, sesame seeds, nutmeg, tigernuts and vanilla. Other nuts that may also be used include peanuts, almonds and cashews. Because of these ingredients the Horchata is usually strained before serving. In Nicaragua and Honduras horchata refers to the drink known as semilla de jicaro, made from the Jicaro seeds ground up with rice and spices. The drink is made with cold milk and sugar and is very popular nationally. Recently Nicaragua has begun exporting this product primarily to the United States. In Puerto Rico horchata is made with sesame seeds with either milk or water. [edit] United StatesIn the US, rice-based or morro horchata is served in many Mexican restaurants, and the horchata de chufas (tigernut) is virtually unknown. Rice-based horchata is also sometimes available in US grocery and convenience stores, especially in Hispanic neighborhoods. Some Hispanic bars in Southern California use horchata as a mixer in a cocktail known as a Rice Rocket. The drink is made of 2 parts horchata, 1 part coconut-flavored rum and a dash of Goldschläger over ice. [edit] See also[edit] References
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