Horchata is a drink made out a variety of different base ingredients ranging from almonds, sesame seeds, rice, barley, tigernuts or melon seeds. Originally from Valencia in Spain, Horchata has spread and been adapted through much of Latin America. With lactose intolerance increasing and cow’s milk generally loosing appeal, Horchata is a perfect milk substitute beyond the usual soy or nut milks. Plus it comes in powder form and will therefore outlast your soy milk, is inexpensive and can be stored for a long time.
When you pick up Horchata in your local Latino store, don’t go for the sugared up instant versions, but go for the more traditional powdered low sugar forms. Various versions are available depending from which country your Horchata is from, such as rice based from Mexico, jicaro seed in Honduras, amjonjoli in Puerto Rico and sesame in Venezuela.
This particular drink mix is made from Morro, which is a green hard shelled large fruit that grows on the Morro tree. The lentil sized seeds are the main ingredient in Horchata de Morro. Other ingredients are cacao, pumpkin seed, cinnamon and rice. Sugar is way down on the list which is good to see.
Horchata is usually drunk cold with ice, but I will let you in on a little secret, it tastes just as good as a hot winter drink. Pick one up and have an instant, delicious, lactose free milk alternative ready to be used. It is mixed up very easily by combining a cup of water with 2 tablespoons of mix.