Chufa Horchata- Drink of the Gods

Horchata is a traditional Mexican food that is quite infectious according to the Mexicans. The drink has been carried from generations to generations across different language barriers. It has become quite a fashionable drink in the Southern parts of United States. Many restaurants today sell the drink, and has become a favorite of not only the Mexicans, but also all types of people living in the south.

Horchata is a perfect compliment of spicy Mexican food and can be taken at any time. Over 30% of Americans cannot tolerate lactose. To substitute this, people have turned to consuming more horchata and the trend seems to be increasing.  The drink is basically made from rice, and most horchata drinks have milk in them to make them taste delicious. It is no wonder Americans love this drink. It is quite different from the Horchata in Spain because it lacks chufa nuts.

Horchata is originally an ancient Egyptian drink. It is made from Chufa, one of the earliest domesticated crops in Egypt; most Egyptians loved to grow Chufa in vases and would use it for embalm in the tombs of Pharaohs. The plants nuts were commonly used in parts of Sudan and Egypt. The plant found its way in Spain during Moorish Kings between 700 B.C and 1200A.D. It was then grown a lot in Valencia and has given the area a lot of fame. The following is the Horchata rice recipe

Ingredients

• 1 cup of unpeeled rice
• 1 cup of sugar
• Half a lemon
• A cinnamon stick
• A dash of salt
• 61 oz water
• 1 cup of milk
• Boil the rice in water until it becomes soft.
• Crush the boiled rice to powder form using a blender. Add a container of water in a bowl and add a dash of salt. Add sliced lemon and cinnamon powder
• Sieve the liquid after two hours to remove large particles. If not, the particles will choke.
• Add some milk and let it sit in room temperature for a few hours
• Leave it in the fridge and serve it cold