The Caribbean summer is never-ending, but if you are in the Riviera Maya there is a refreshing solution to those moments of heat. The Mexican Horchata, both sweet and refreshing, is one of the most popular aguas frecas (lit. fresh waters) in all of Mexico.
Did you know? The horchata dates at least as far back as 13th-century Valencia, where locals had adopted this custom from the Arabs, who prepared a sweetened concoction with an African a tuber called chufa. Once the Spanish settlers reached the Americas they started experimenting with other ingredients as the chufa was not available. The end result varies in each country where the recipe was recreated. The Mexican version of the Spanish orxata de xufa is made mostly with rice.
Is it possible to recreate our very own Agua de Horchata?
Yes it is as it has a very easy preparation made with equally accessible ingredients.
1 cup uncooked rice
3 ½ cups cold water
12-ounce evaporated milk (one can)
½ cup white sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
You will want to leave the rice soaking overnight. Once ready to prepare the beverage, drain the rice and dispose of the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk and keep blending. You can strain once more combining a cloth and a strainer.
Serve cold with additional ice and experience the incredible mix of flavors where refreshing ice-cold sweet blends with the warm and spiced tastes of some tacos or some chilaquiles. Cheers!
Check-out our Monthly Flavor section for more articles on the local cuisine of the Privilege Club destinations and recipes.
