Horchata
The term horchata [ ɔrˈʧata ] is used in a broader sense in Spanish for all soft drinks that are based on mashed, crushed fruits , nuts or seeds . The name comes from the Valencian "Orxata de Xufes" (= tiger nut milk ).
The term horchata is used as follows in local Spanish usage:
- in Spain for the Horchata de Chufa (Orxata de Xufes in Valencian )
- in Mexico and other parts of Latin America for the Horchata de Arroz .
- in Ecuador for the herbal tea Horchata lojana .
The word horchata is derived from the Latin word hordeata ("made from barley "). In addition to barley beer, the Romans also made a sweet drink called hordeata - similar to Agua de Cebada - from barley . The barley was then probably exchanged for other fruits, nuts, tubers and seeds, depending on the food available; the term hordeata was still used for the drink. These Horchatas were drunk in Spain until the 19th century.
Today, horchatas are generally made from chopped, dried fruits , nuts or seeds . These are soaked in water for about a day. Then the remaining solid components are sieved off or chopped up in the mixer . The raw horchata is then mixed with sugar and spices according to taste and z. B. cooled in a sorbet machine . Fresh Horchatas can be kept for about one day.
Horchatas can be z. B. can also be prepared from the following ingredients:
- Almonds , see under almond milk
- Melon seeds
- Rice or rice flour , often with cinnamon , lime and almonds
- Tigernuts (see Horchata de Chufa )
- pumpkin
- Coconut meat, the coconut milk is a type of horchata
- Barley (see above)
- Barley malt (see Agua de Cebada )
- Corn
- wheat
There are special recipes for each ingredient.
Similar to the horchata is Sahlab , which is widespread in Arabia and Turkey and is also made from seeds and sugar. However, it is drunk with warm milk.
Web links
- Cider Bibliography (pdf)
- Andrew Lea: The Science of Cidermaking , overview (PDF file, English, 1.3 MB)
- Horchata de Chufa via Horchata de Chufa plus recipe