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Horchata Horchata or '''orxata''' is the name for several kinds of vegetable beverages, made of ground almonds, sesame seeds, rice, barley or tigernuts ''(chufas)''.
Etymology
The name comes from Valencian ''orxata'', probably from ''ordiata'', made from ''ordi'' (barley) (Latin ''*hordeata'' < ''hordeum''). The French and English 'orgeat', the Italian 'orzata', and the Surinamese Dutch language|Dutch ''orgeade'' have the same origin, though the beverages themselves have diverged, and are generally no longer made from barley. [ Lobscouse & Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels : Grossman, Anne Chotzinoff; Thomas, Lisa Grossman ISBN 0393045595 ] One legend links the origins of the name to James I of Aragon|King Jaume I, who after being given the drink for the first time by a local in Alboraya, was said to have exclaimed "Això és or, xata!" ("That's gold, darling!")[''Valencia & the Costa Blanca'', Miles Roddis, Lonely Planet, 2002, ISBN 1740590325 Google Books][''MTV Spain'', Fernando Gayesky, Elizabeth Gorman, Kristin Luna, Andre Legaspi, Frommer's, 2007, ISBN 0764587722 Google Books]
Spain
In Spain, it usually refers to ''orxata de xufes (horchata de chufas)'', made from tigernuts, water and sugar.
Originally from Valencian Community|Valencia, the idea of making horchata from tigernuts comes from the period of Muslim presence in Valencia (from the 8th to 13th century).
It has a regulating councilhttp://www.chufadevalencia.org/ to ensure the quality of the product and the villages where it can come from, with the Denomination of Origin. Classics get an A. The village of Alboraya|Alboraia is well known for the quality of their horchata.
It is served ice cold as a natural wikt:refreshment|refreshment in the summer. Tigernut horchata is also used in place of milk by the lactose intolerant.
Latin America
While in some countries the drink is usually tan and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon, and vanilla. Though horchata was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores.
Horchata, together with Tamarindo (drink)|tamarindo and Hibiscus tea|Jamaica, are the three typical drink flavors of Mexican aguas frescas.
The horchata found in El Salvador is primarily made from Crescentia alata | Morro seeds not rice. Other common ingredients include; ground cocoa, cinnamon, sesame seeds, nutmeg, tigernuts and vanilla. Other nuts that may also be used include peanuts, almonds and cashews. Because of these ingredients the Horchata is usually strained before serving.
In Nicaragua and Honduras horchata refers to the drink known as semilla de jicaro, made from the Crescentia alata|Jicaro seeds ground up with rice and spices. The drink is made with cold milk and sugar and is very popular nationally. Recently Nicaragua has begun exporting this product primarily to the United States.
United States
In the US, rice-based or morro horchata is served in many Mexican restaurants, and the ''horchata de chufas'' (tigernut) is virtually unknown. Rice-based horchata is also sometimes available in US grocery and convenience stores, especially in Hispanic neighborhoods.
Some Hispanic bars in Southern California use horchata as a mixer in a cocktail known as a ''Rice Rocket''. The drink is made of 2 parts horchata, 1 part coconut-flavored rum and a dash of Goldschläger
over ice.
See also
- Aguas frescas
- Almond milk
- Caudle
- Chicha
- Rice milk
- Xin ren cha
References
External links
- The Regulating Council of Denomination of Origin "Chufa de Valencia": Quality council regulating tigernut horchata in Valencia
Category:Aguas frescas
Category:Milk substitutes
Category:Almonds
Category:Non-alcoholic beverages
Category:Valencian cuisine
Category:Mexican beverages
Category:Rice drinks
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Sources: StartLearningNow, Wikipedia | Usage license: GNU FDL
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