Horchata has a history as rich and diverse as its flavours. From the warm cinnamon spice to the refreshing taste and creamy texture, this beloved beverage holds a special place in the hearts of many, but the origins of horchata remain an enigma.

The origins of horchata date to 2400 B.C., Egypt, where it was called horchata de chufa, a sweetened drink made from ground tiger nuts…

Where It All Started

A comforting classic and cultural staple, horchata has traversed borders and ancient civilisations – the same reason its exact origins are tricky to pin down. This age-old drink has reinvented itself with many variations, depending on region and agricultural availability.

The creamy beverage – made by soaking and blending grains, seeds or nuts with water, and then adding sugar and cinnamon – has undoubtedly gained widespread popularity. While the Spanish version, horchata de arroz (made with rice grains), is arguably one of the most popular examples, its North African counterpart helped earn its reputation.

While the recipe was adjusted from country to country, the concept of horchata remained; grains, seeds or nuts native to each region were used and often accompanied by sugar and cinnamon.

The origins of horchata date to 2400 B.C., Egypt, where it was called horchata de chufa, a sweetened drink made from ground tiger nuts – which are not actually nuts, but rather one of the oldest tuber crops belonging to the region.

During the Roman conquest, modern-day coastal countries like Egypt, Greece and Turkey were besieged. When the Romans arrived and discovered the North African version of horchata, they called it hordeata or hordeum (Latin for ‘barley’), as it may have resembled similar grain-based drinks consumed in certain Mediterranean regions.

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From Ancient Roots to Modern Delight

Fast forward to the 8th century, Muslim communities from North Africa (also known as ‘Moors’) brought the popular beverage (kunun aya/ horchata de chufa) to West Africa and Spain, where it spread throughout Europe and evolved.

When it reached France and England, horchata gained popularity for its many health benefits and refreshing qualities. At this point, it didn’t taste like the North African version; though the Spanish conquistadors brought sugarcane, cinnamon and rice, they didn’t grow tiger nuts. The rice-based version thus became popular when it reached Mexico, as did countless others.

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Meet the Horchata Family

While the recipe was adjusted from country to country, the concept of horchata remained; grains, seeds or nuts native to each region were used and often accompanied by sugar and cinnamon. In North Africa, tiger nuts formed the base; in England, it was barley.

Orgeat, a drink made of barley and water, remains a beloved beverage to this day – if you watch a live Wimbledon match, you’ll find that Robinson’s Lemon Barley Water is the event’s official drink, and has been since the 1930s.

Left: Modern-day Ribonson’s Lemon Barley Water; Image source: Ubuy South Africa | Right: Robinson’s Lemon Barley Water advertisement, 1952; Image source: History World

Apart from the grain used, the major difference between horchata de chufa and orgeat is that the latter often excluded sweeteners.

Orgeat then took on a new form, with people swopping the barley for almonds. Simple syrup and orange flower extract were eventually thrown into the mix – early Victorian-era ladies often sipped the chilled drink on sweltering summer days.

When it reached France and England, horchata gained popularity for its many health benefits and refreshing qualities.

As for the Mexican version, rice is often the standard, but variations containing dried melon seeds, oatmeal, and even coconut are enjoyed. Much like the word spread from North Africa to Spain, and later Mexico, the drink rose to fame in most Latin American countries.

In Puerto Rico and Venezuela, sesame seeds form the base of this drink. In El Salvador, they ground rice and morro seeds – also known as jícaro or Mexican calabash, a medicinal ingredient used in ancient Maya. Allspice, coriander seeds and nutmeg were also incorporated in this version called semilla de jicaro. In Spain, horchata quickly became a staple refreshment, especially during the hot summer months.

Image source: Horchatería Santa Catalina

Today, horchata’s appeal lies not only in its delicious taste, but also in its ability to evoke a sense of nostalgia. Whether sipped from a horchataría in Valencia or served at a café in The United States, horchata transcends borders and generations.

Its versatility extends beyond traditional forms, with modern interpretations incorporating innovative ingredients and techniques. From horchata-flavoured ice cream to cocktails infused with horchata syrup, people continue to experiment with this timeless beverage.

Have yet to try this cultural classic? Try our take on Horchata.