If comfort had a flavour, it would probably taste like horchata — that sweet, milky, cinnamon-kissed drink you’ll find chilling in jugs at Mexican taquerías, markets, and summer fiestas. Horchata is one of Mexico’s most iconic aguas frescas (literally “fresh waters”), and while it’s often made with white rice, today we’re taking the scenic route with Spekko’s speciality wholegrain brown rice — earthy, nutty, and just a little more grown-up.
Let’s rewind for a moment: the idea of horchata didn’t actually start in Mexico. It began in ancient Spain, where people made “horchata de chufa” from tiger nuts (which, despite their name, are neither tigers nor nuts — go figure). When Spanish colonizers brought the concept to the Americas, local ingredients took over, and rice became the star of the show. Over centuries, Mexican horchata evolved into the dreamy, creamy drink we know today — part history, part nostalgia, and 100% delicious.
Now, about this brown rice situation. Using quality brown rice doesn’t just make your horchata feel a little fancier; it adds a layer of flavor complexity that white rice can’t quite match. Think: light nuttiness, natural sweetness, and a whisper of toasted grain. Plus, brown rice keeps more of its bran and germ intact, meaning you’re sneaking in extra fiber and nutrients while sipping something that tastes like dessert. It’s basically the beverage equivalent of having your churro and eating it too.
Traditionally, horchata is made by soaking rice and cinnamon sticks in water overnight, then blending the mixture with sugar and a touch of vanilla before straining it to smooth perfection. Some folks like to add a splash of milk or sweetened condensed milk for extra creaminess — but with brown rice, you’ll find that the natural starches already create a luscious texture. Serve it ice-cold, with a sprinkle of cinnamon on top, and you’ve got yourself a glass of pure, refreshing bliss.
So whether you’re looking to impress guests with a homemade agua fresca or just want a reason to pull out your blender and feel like a culinary alchemist, this Horchata is your ticket. Sweet, nutty, nostalgic, and just a little unexpected — it’s tradition with a wink.
Horchata
Ingredients
- 1 cup Spekko Wholegrain Long Brown Rice
- ½ cup macadamia nuts chopped
- 3 cups water
- ¼ cup sugar adjust according to taste
- 1 tsp ground cinnamon plus extra for stirring
- 1 tbsp vanilla essence
- 3 cups macadamia milk
- 1 cup ice
Instructions
- Soak the brown rice and chopped macadamia nuts in a bowl with water for 12 hours. Drain the mixture after soaking.
- Place the soaked rice, nuts, cinnamon, vanilla essence, and macadamia milk into a blender. Blend until the mixture is smooth and the rice and nuts are properly ground.
- Strain the blended mixture through a muslin cloth or milk bag into a jug to remove any solids.
- Pour the horchata into glasses over ice. Sprinkle extra cinnamon powder on top before serving.
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