horchata

American  

[awr-chah-tuh] / ɔrˈtʃɑ tə /

noun

1. a chilled drink of Spain and Latin America, made from rice milk or any of various nut milks, sweetened and typically flavored with cinnamon or vanilla.

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Etymology

Origin of horchata

First recorded in 1820–30; from Spanish, ultimately from Latin hordeum “barley,” perhaps through an intermediary such as Italian, Medieval Latin, or Mozarabic; see orgeat ( def. )

Explanation

Horchata is a refreshing drink popular across Spain and Latin America. It's made of nondairy milk created by soaking grains, nuts, or seeds — usually rice or almonds — to create a creamy, iced beverage. Horchata's roots trace back to 11th-century North Africa, where early versions were made from grains. The drink later spread to Spain, where it was traditionally made from tiger nuts — small edible tubers that resemble chickpeas. As the recipe traveled, it evolved: In Mexico, horchata is usually made with rice, while in Central America, it may be made with toasted morro or sesame seeds. Regardless of the base, the ingredients are soaked with cinnamon and sometimes vanilla, and then blended with water and sugar to create a silky, "milky" texture.

Example Sentences

He stopped to dilute his horchata with water.

From Los Angeles Times • Feb. 27, 2024

He admits he barely consumed natural vanilla growing up — only in horchata water — but believes he can expand locals’ interest “at least a little bit.”

From Los Angeles Times • Feb. 5, 2024

Lonesome Rose, a Mexican-inspired restaurant in Chicago's Logan Square neighborhood, has long offered a version stuffed with horchata ice cream and topped with a peanut-pretzel crumble.

From Salon • Oct. 4, 2022

It’s silky and smooth, like the horchata has only been just frozen, immediately collapsing back into its liquid state once in your mouth.

From Seattle Times • Jul. 20, 2022

I’ll be able to buy three tacos and a large horchata, which isn't much, but it will do.

From "I Am Not Your Perfect Mexican Daughter" by Erika L. Sánchez