ISO: Horchata in a bottle (rice drink)

Any good bottled horchata available?

Definition:

Horchata -- a chowhound once referred to it as "rice pudding, the drink". (Mexican)

Has anyone tried the concentate which is available by the liter? The one I've seen is rice, cinammon, and almonds.

I've found the concentrates sickley. The powdered versions yield much better results, but nothing beats the tastes of the homemade. There are tons of variations - some include condensed milk, others with no milk at all. I had some good results using jasmine rice for a more floral flavor.

Another great alternative is to try the original Horchata from Spain. Far different from the rice pudding flavor of its Central American cousin, but good in its own way.

Link: http://www.laespanolameats.com

[paulj]

A lot of the bottled ones and powders, are really cinnamon flavored maltodextrin mixes. I check the labels.

While not a true horchata, Rice Dream makes a cinnamon flavored version of their drink that is pretty good. I've only seen it in a few stores, such as Walmarts in Hispanic neighborhoods.

paulj

I have not found any bottled Horchata that is as good as the fresh prepared. (horchata de arroz - rice orgeat). A small Mexican restaurant in my area (now gone) made a great Horchata de arroz. Maybe there is one in your area that a chowhound could recommend.

I had tried a brand from a major grocery store (common in the milk section) and liked it very much. (I bought the "original" although there was a strawberry version also)
Add rum to the original flavor (slightly cinnamon) for a "lite" Christmas drink.

However, after tasting the fresh from the Mexican store, the bottled Horchata just didn't seem as good. It was a step down - a little more watery. Maybe you can find it fresh in a small Mexican store/restaurant. However, preparing it fresh is a
lengthy, labor intensive process.

It is also made with nuts such as almonds. And of course cinnamon, nutmeg, etc. I had a great one yesterday from a local Mexican lunch spot. I have seen bottles of concentrate in liter and 1.75L in local Latin delis. I also know of Horchata de Chufa in liter bottles from Spain and made from Chufa nuts. Totally different from Mexican horchata.

Horchata de chufa is, indeed, totally different from Mexican horchata. It takes some getting used to, but it is a very nice summer drink that originally was a specialty of the area around Valencia. When you are not initiated into its charms, it tastes like it has gone rancid and it has a chalky/milky consistency.

Link: http://www.miam.co.uk/

I would vehemently object to the "gone rancid" description. While a tad chalky, fresh horchata de chufa (unavailable in this country and totally superior to the yucky bottled variety) is just plain awesome. I miss is to much I have made it myself from scratch from chufas. It's taste is indescibable.

How would you describe the first time you tasted it, then? "Slightly fermented" or "buttermilk-like"? I don't mean the consistency. I am referring to the 'tangy" taste?

I can't quite describe it: nutty, funky, milky, a hint of a sesame taste, just plain yummy. If you tasted a batch that had any rancid note at all it was probably bottled or off.

Good fresh Horchata de Chufa is not at all offputting.

Where did you get the Chufa? I'd love to make some.

Here is a link to a guy I have bought Chufas from:

http://www.chufa.com/Chufas.htm

You have to be fairly compulsive, or really love Horchata to make it from scratch. But it is so worth it.

I learned how to make this myself by trial and error, but it is every bit as good as the best I have had in Spain.

Wash chufas several times to get mud grit off.

Soak in water in fridge for 12-24 hours so they swell up completely.

Fill a blender half way with Chufas.

Add enough water to allow the blender to grind them up.

Pour pulp into a sieve lined with cheesecloth.

Squeeze out every drop of liquid and discard pulp.

Take the "milk" you have made and dilute with water and add sugar to taste. Serve ice cold.

Aaaaaaaah. Nothing quite like Horchata de Chufa on a hot summer day.

Link: http://www.chufa.com/Chufas.htm

[kauai2b]

I haven't been to Spain in almost 10 years and guess who's craving authentic horchata now. How many lbs of chufas do you buy when you are making horchata and how long does it keep in the fridge? Does it freeze well? I'm guessing it seperates...but I dunno. Thanks for posting this even though it took me 3 years to look at it!