Did you ever celebrate Cinco de Mayo growing up? Though I’m nearly full German and part Swedish, I did have the pleasure of celebrating this super fun holiday in many a Spanish class throughout my high school and college years. While I never fully understood some of the traditional cultural practices surrounding holidays like Dia de los Muertos, I totally got behind the celebration of Mexican heritage on May 5th. Plus, it was a great excuse to overindulge in horchata, pastries and grilled corn on a stick! Ay ay!
Origins of Horchata
Horchata, also known as orxata de zufa, is a creamy beverage that’s believed to have originated in Valencia, Spain. It’s popular throughout Europe, Central and South America, and the US. But the ingredients, name, and taste vary by region. In Mexico and Guatemala, horchata is typically made from rice, cinnamon, and vanilla. But in other regions, it’s made from morro seeds, tigernuts, almonds, sesame seeds, barley, and more! Our version most closely resembles the Mexican and Guatemalan versions, but is plant-based and sweetened with dates instead of sugar. The thing about horchata is, it’s incredibly sweet and usually loaded with sweetened condensed milk and refined sugar. But, health nuts should rejoice because you can still indulge in this refreshing summer beverage without going into a sugar coma thanks to one little healthy ingredient: dates. This horchata is very simple to make and requires just 5 ingredients, in true minimalist style. Not including the time it takes the rice to soak, it comes together in less than 20 minutes tops. And the result makes it so worth the effort. Creamy, 100% vegan horchata with hints of cinnamon and vanilla, and perfectly refreshing on a hot day. I enjoyed my first glass over ice but fully intend on making a horchata cocktail out of the remaining batch. Watch out – boozy horchata inspirations are on their way! In the meantime, Happy Cinco de Mayo! Loosely adapted from howtocookmexicanfood
