Horchata
Horchata (; ), or (), is a name given to various kinds of plant-based beverages. In Spain it is made with soaked, ground, and sweetened tiger nuts. In Latin America, and other parts of the Americas, the base is jicaro, melon or sesame seeds, or white rice, along with other spices. In West African countries such as Nigeria and Mali, similar beverages are known as . Different varieties can be served hot or cold, and may be used as a flavor in other beverages, such as frappé coffee. Etymology. The name probably derives from a Latin word for barley, the term , which  in turn comes from (barley), related to a Mediterranean tradition of grain-based beverages. The Italian and Maltese , the French and English "orgeat" have the same origin, though the beverages themselves have diverged, and are generally no longer made from barley. A false etymology recounts that James I of Aragon, after being given the drink for the first time by a local in Alboraya, exclaimed in Valencian, "" ("That's gold, pretty girl!"). History and composition. The drink possibly originated in North Africa, and it is estimated that during the 11th century it began to spread throughout Hispania (now Spain and  Portugal). There are 13th-century records of a -like beverage made near Valencia, where it remains a popular drink today. From Spain, the concept of horchata was brought to the New World. Here, drinks called or simply came to be made with white rice and cinnamon or instead of tiger nuts. Sometimes these drinks had vanilla added, or were served adorned with fruit. Today, these and other similarly flavored plant based beverages are sold in various parts of the world as varieties of or . Varieties. or. The drink now known as (also sometimes called or, in West African countries such  as Nigeria and Mali, ) is the original form of horchata. It is made from soaked, ground and sweetened tiger nuts. According to researchers at the University of Ilorin, made from tiger nuts is an inexpensive source of protein. The Valencian or is made with dried and sweetened tiger nuts ("Cyperus esculentus"). This form of horchata is now properly called or, in West African countries such as Nigeria and Mali, . It remains popular in Spain, where a regulating council exists to ensure the quality and traceability of the product in relation to the designation of origin. There it is served ice -cold as a natural refreshment in the summer, often served with fartons. The majority of the Spanish tiger nut crop is utilised in the production of . Alboraya is the most important production centre. In rare instances, various forms of aflatoxin may be present in . It is the most common variety of in Mexico and Guatemala. In the United States, it is popular in and Mexican ice cream shops. In Alvarado, is scented with flowers of the Aztec marigold ( or "Tagetes erecta"). Though was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and  powdered form in grocery stores, principally in the U.S. and Latin America. In the Central American countries of El Salvador, Nicaragua, Honduras, and Costa Rica, refers to the drink known as . Its base is made from grinding jicaro seeds, also locally referred to as "morro" seeds, ground with rice. Depending on the region, other additions include ground cocoa, cinnamon, sesame seeds, nutmeg, tiger nuts, vanilla, ground peanuts, almonds and cashews. In Nicaragua, it is made with semilla de jicaro and rice as a base. They are toasted and then ground into a fine powder. The powder is then mixed with  water or milk and mixed with cinnamon powder and sugar. Cocoa beans are sometimes added to the horchata, also toasted and ground with the base. Ecuadorian. In Ecuador, is a clear red infusion or tea of 18 herbs, and is most famous in the province of Loja. Some of the herbs used are escancel or bloodleaf, lemon verbena, lemon grass, mint, chamomile, lemon balm, rose geranium, among others. It is not at all related to horchata of other Latin American countries, it simply shares the same denomination. The urban and rural people who consume the “horchata” drink in the Loja  province report wellbeing benefits, and believe that this herbal mixture infusion promotes a healthy digestion, improves memory, and acts as an hepatic anti-inflammatory and a diuretic. as a flavor. Horchata, as a flavor, makes appearances in ice cream, cookies, and other sweets, and other products such as RumChata, an alcoholic tribute to the beverage. Some smoothie shops, cafés, and McDonald's in the U.S. have been experimenting with horchata-flavored frappes.