Horchata

Horchata(/ɔːrˈtʃɑːtə/;Spanish:[oɾˈtʃata]), ororxata(Valencian:[oɾˈtʃata]), is a name given to various beverages, which are generally plant based, but sometimes contain milk.InSpain, it is made with soaked, ground, and sweetenedtiger nuts. In some parts of the Americas it is known as anagua fresca, and the base can be eitherjicaro(morro), melon seeds, sesame seeds, or white rice, along with spices.
The name probably derives from a Latin word forbarley, the termhordeata, which in turn comes fromhordeum(barley), related to a Mediterranean tradition of grain-based beverages.The Italian and Malteseorzata, the French and Englishorgeathave thesame origin, although the beverages themselves have diverged, and are generally no longer made from barley.
A drink made of out of tiger nuts was brought to Spain by Arab Moors during their Iberian occupation,and it is estimated that during the 11th century, it began to spread throughoutHispania(now Spain and Portugal).There are 13th-century records of anhorchata-like beverage made near Valencia,where it remains a common drink.
From Spain, the concept of horchata was brought to theNew World. Drinks calledagua de horchataor simplyhorchatacame to be made with white rice and cinnamon instead of tiger nuts.Sometimes these drinks had vanilla added,or were served adorned with fruit.Similarly flavored plant based beverages are sold in various parts of the world as varieties ofhorchataorkunnu.
The drink now known ashorchata de chufa(also sometimes calledhorchata de chufasor, in West African countries such as Nigeria and Mali,kunnu aya). It is made from soaked, ground and sweetenedtiger nuts.
TheValencianorChufa horchatais made with dried and sweetenedtiger nuts(Cyperus esculentus).This form of horchata is now properly calledorxata de xufa.
It remains popular in Spain, where a regulating council exists to ensure the quality and traceability of the product in relation to thedesignation of origin.
The majority of the Spanish tiger nut crop is utilised in the production ofhorchata de chufa.Alborayais the most important production centre.In total, sixteen Valencian municipalities grow tiger nuts protected by the quality seal, the only one that guarantees its Valencian origin, which in aggregate cover around 485 hectares of tiger nut fields, with an approximate annual production of 8,000 tonnes, which is normally all sold by the time it is harvested.
In rare instances, various forms ofaflatoxinmay be present inhorchata de chufa.
Horchata de arroz(es) is made ofrice, sometimes with vanilla, and typically withcinnamon.
It is the most common variety ofhorchatain Mexico and Guatemala.In the United States, it is popular intaqueríasand Mexican ice cream shops.
InAlvarado,horchata de arrozis scented with flowers of the Aztec marigold (cempasúchilorTagetes erecta).In Oaxaca it is made without the addition of milk, as is common in other states and among Mexicans in the United States and topped with chopped walnuts and cantaloupe.
Horchata deajonjolí("sesame horchata") is made with toasted ground sesame seeds.InPuerto Rico, it is typically made by pouring boiling water over  sesame seeds and left to soak 24 hours. It is then strained adding sugar, vanilla, and cinnamon.Evaporated milk,coconut milk, andrumcan be added.
InEcuador,horchatais a vivid red-colouredinfusionortea, consisting of some 18–20 different plants andherbs, and is most famous in the province ofLoja(hence its common name ofhorchata lojana).. Some of the herbs frequently used areescancelorbloodleaf(a type ofamaranth),achioteorannatto,hibiscus,lemon verbena,lemongrass,spearmint,peppermint,chamomile,lemon balm, androse geranium, among others. It is not at all similar to the sweet, grain-based horchatas of other Latin American countries, but simply shares the same denomination.
The urban and rural populaces who consume this drink, notably in the Loja province, report improved overall well-being and cognitive benefits.. They also believe that this herbal infusion promotes a healthy digestive tract, improves focus and memory, and acts as anhepaticanti-inflammatoryand adiuretic. There is valuable scientific evidence for the purported health benefits of each of these various ingredients—on their own and combined—including counteractinggenotoxicityin the body, as well as antimicrobial andantioxidantproperties.
Horchata de melónis made of ground melon seeds.
In theCentral Americancountries ofEl Salvador,Nicaragua,Honduras, andCosta Rica,horchatarefers to the drink known as horchata de morro orsemilla de jicaro. Its base is made by grindingjicaroseeds, locally referred to asmorroseeds, with rice.Depending on the region, other additions include groundcocoa, cinnamon, sesame seeds, nutmeg,tiger nuts, vanilla, ground peanuts, almonds andcashews.
In Nicaragua, it is also made with semilla de jicaro and rice as a base; these ingredients are toasted or dry-roasted, then ground into a fine powder. The powder is then mixed with water or milk, topped with ground cinnamon and, finally, sugar.Cocoa beansare sometimes added to the horchata, also toasted and ground with the base.
Horchata, as a flavor, makes appearances in ice cream, cookies, and other sweets, and other products such asRumChata, an alcoholic tribute to the beverage.Somesmoothieshops,cafés, and McDonald's in the U.S. have been experimenting with horchata-flavoredfrappes.