Horchata

Mexican horchata (horchata de arroz) is made from soaked raw white rice blended with water, sweetened with sugar, and flavored with cinnamon, then strained and served cold. It is naturally dairy-free in its traditional form.

Spanish horchata, especially from Valencia, is made from tiger nuts (chufas), while the Latin American version that spread through colonization substitutes rice and highlights cinnamon. The two drinks share a name but taste quite different.

Most traditional recipes call for soaking the rice overnight, roughly 8 hours or more, so it blends smoothly, though quicker recipes soak for a few hours. After blending with cinnamon and water, the mixture is strained through a fine mesh sieve or cloth.

It is one of the classic aguas frescas alongside jamaica (hibiscus) and tamarindo, offered as a sweet, cooling counterpoint to spicy Mexican food. The rice-and-cinnamon drink is refreshing and mild, which makes it especially popular with spicy dishes.

Traditional Mexican horchata contains no milk, just rice, water, cinnamon, and sugar, so it is naturally vegan. Some modern recipes or café versions add milk or evaporated milk for a creamier texture, so it is worth asking if that matters to you.