Home > Taste > Gastronomy > What is horchata, the iconic Valencian drink?
Out with the good old plant-based milks, and in with horchata! Originally from Spain, this refreshing drink is gradually invading bars all over the world. Versatile and nutritious, horchata appeals to epicureans and health-conscious people alike.
Quenching and creamy, horchata holds a special place in many cultures. Today, this beverage with its deceptively milky appearance is enjoying a worldwide revival. Its astonishing history, cultural variants and little-known assets make it much more interesting than it might first seem.
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Horchata is believed to be from ancient times, but its first recorded traces date back to the 8th century when the Moors landed in Spain. They introduced the cultivation of tiger nut, a small tuber similar to a walnut, which is the key ingredient in Mediterranean horchata. Legend has it that King James I of Aragon, tasting horchata for the first time, exclaimed: “Açò és or, xata!” (‘It’s gold, me dear!’), thus giving the drink its popular name.
In Valencia, horchata de chufa plays a central role in local culture. Horta Nord, to the north of Valencia, has grown into the beating heart of tiger nut production in Spain. The chufa has a Protected Designation of Origin, “Chufa de Valencia,” and the horchaterias perpetuate this ancestral skill. Valencian horchata is best served chilled, along with fartons, long brioche cakes.
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Preparing horchata is a whole ritual. Valencian-style, the chufas are first soaked for a long time, then crushed and mixed with water before being carefully filtered. This painstaking process, handed down from generation to generation, guarantees the authenticity of the drink.
In Alboraya, near Valencia, the Horchata and Chufa Museum traces the history of this emblematic drink. There, you can discover traditional growing methods and closely guarded production secrets, bearing witness to the local cultural and economic importance of horchata. Since 2017, a horchata and tiger nut festival (Dia de la horchata y la chufa) is being held there at the beginning of July.
Across the Atlantic, horchata has undergone a new evolution. In Mexico, rice has replaced chufa, giving rise to a creamy version flavoured with cinnamon. This new version quickly seduced Mexico City, where street vendors serve it chilled, in misty glasses. Much loved for its ability to soothe the mouth after a spicy meal, this particular horchata is a strong staple of everyday Mexican life.
Horchata is changing with the times, driven by inspired culinary designers the world over. Cafes are incorporating horchata into sophisticated lattes, while mixologists are turning it into new and suprising cocktails. Foodies and culinary trendsetters are experimenting with different cereals and nuts, broadening the spectrum of flavours. Highly Instagrammable variations to be sure.
Horchata de chufa is full of amazing things. Rich in magnesium and potassium, it has a moderate glycemic index. Its unsaturated fatty acids help to balance your cholesterol levels. Spanish researchers have even discovered its beneficial effects for intestinal bacteria. Being lactose- and gluten-free, it is an ideal choice for people with food intolerances. A delicious and healthy drink.
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