There’s a peculiarly refreshing drink that becomes more commonly available the closer one comes to the Mexican border. It’s called horchata. Recipes for horchata include a variety of ground grains or nuts, but the version most commonly found along our southern border is made with ground rice.I was introduced to horchata at a farewell luncheon held at a Mexican restaurant in Denver in 1995. I was leaving my job there and, at the lunch, one of my colleagues pointed it out on the menu and recommended I try it. I was hooked from the first taste.
Often called agua de horchata, it’s lighter than the so-called rice milks sold in grocery stores and actually has a more pronounced rice flavor. Its origins go back to Spain; there are even indications of Moorish influence.
There are numerous formulas on the net, but the only really tricky steps are grinding the rice and then straining the ground rice from the final beverage. After that process, generally it’s sweetened and usually flavored with cinnamon.
Of course, the simplest thing is to buy horchata already prepared. Some Mexican restaurants serve it and bottled varieties can be found in some groceries. My favorite brand is Kern, which is carried by Albertson’s here in Tucson.
Then all you need is a tall glass filled with ice and you’ve got a real thirst-quencher. In fact, there’s some horchata in my refrigerator right now—and I think I can hear it calling my name.
