You might be familiar with Mexican horchata, but do you know the Spanish version made with tiger nuts? Here's how you can make this creamy and rich nonalcoholic drink at home.
'horchata' on Serious Eats
Montana might seem like an unlikely place to find horchata, but that's where I tried it first. Kern's horchata isn't exactly like Mexican horchata, which I'd discover later and enjoy less. Kern's is thick and creamy, like melted ice cream, and silted with sugar and cinnamon. I bought it for the first time on a snack run some weekend in the late summer, and kept buying it as temperatures plummeted well below zero and our weekends became more and more about the television in our living room.
Faced with two of Valencia's oldest horchaterias conveniently located within spitting distance of each other, I tried both to see if one was better.
Món Orxata is an Alboraya-based company that makes fresh horchata every morning from organically and locally grown tiger nuts and sells it at carts around Valencia, bringing back the tradition of selling horchata from carts in the early 1900s. Check out how they make horchata at their factory in this slideshow.
Nestled in the shelf at Peels, right above baked goods and that killer 3-in-1 Pie, is the housemade Horchata ($4). This is what I want to drink every day as the weather gets warm.