Horchata, a cold, creamy Mexican rice-based drink, is emerging as Britain's new autumn obsession, offering a spicy yet refreshing alternative to the pumpkin spiced latte. The drink, pronounced "oar-chat-ahh," is turning up on café drinks lists around London, with variations ranging from hot versions to coffee-infused blends.
Flavour-wise, horchata is cold, creamy, nutty and sweet. Made from rice, water, cinnamon, condensed milk, vanilla extract and ice, it's the kind of drink that's both alien and familiar. The closest comparison is the milk left at the bottom of a bowl of Golden Grahams cereal — sweet and cinnamon-flavoured, but even more refreshing.
What is horchata and where does it come from?
Horchata is a Mexican drink, though there is also a Spanish version from Valencia that uses tiger nuts instead of rice. Confusingly, both are called horchata, with each country believing theirs to be the authentic one. The Mexican version is rice-based, making it easier to prepare at home.
The accepted etymology of the name traces back to the Latin word 'hordeum,' meaning barley, which was the original ingredient. The drink stems from ancient grain and tiger nut-based drinks that travelled through north Africa to Spain, then to Mexico. It originated in ancient Egypt and was known by the Romans as 'hordeata.' Evidence exists of a 13th-century Valencian drink called 'llet de xufes' or tiger nut milk, likely the ancestor of today's horchata.
Where can you get horchata in London?
Several London venues are serving horchata. Aguamiel Churros Mexicanos in Covent Garden offers house horchata, a hot version called Banana Bread HOTchata made with homemade banana bread puree, horchata cold brew, Earl-Grey-infused horchata, and a matchata — horchata with matcha. Santo Remedio Mexican Café in London Bridge lists a homemade Mexican horchata for £5, with an option to 'make it dirty' with coffee for £7. El Cinote serves an alcoholic horchata called Mexico Lindo, made with Casamigos Reposado Tequila, Licor 43, lime and horchata syrup.
Why is horchata trending in Britain now?
Its sudden popularity fits with broader coffee trends that have progressively become colder, creamier and more customisable. The progression from flat whites to iced lattes, cold brew, flavoured cold foams and drinks involving matcha, ube and pistachio has paved the way. Horchata slides seamlessly into that world — it's aesthetically pleasing, plant-based, pairs well with coffee, and its flavours of cinnamon, vanilla and rice are familiar enough to fit into drinking routines.
One personal issue noted is that making horchata exactly as they do in Mexico would be tooth-looseningly sweet, so the recipe below pares down the condensed milk considerably.
How to make horchata at home
A recipe for horchata serves many and includes: 250g white rice (any type), 3 cinnamon sticks, 1 litre warm water, 200g condensed milk, 200ml fresh milk, 3 teaspoons vanilla essence, and a dusting of ground cinnamon. Rinse the rice, then place it with the cinnamon sticks in the fridge overnight, preferably covered. The next day, blend the entire mixture until pulverised, then strain in a sieve multiple times. Whisk in the condensed milk, fresh milk and vanilla. Pour into an ice-filled glass, dust lightly with ground cinnamon and serve.
The verdict is positive, with the drink described as extremely reminiscent of the sweetened, flavoured milk at the bottom of a cereal bowl. It's rich, sweet and filling, so a single glass in one sitting is enough. An addition of a pinch of pink Himalayan salt offsets the sweetness, and espresso could be experimented with next time.
