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[[Image:ManekiNeko horchata jar.jpg|thumb|right|Two large jars of [[aguas frescas]] in a taqueria in Seattle, Washington, USA. On the left is a jar of [[jamaica (drink)|jamaica]] and on the right is a jar of horchata. Restaurant employees serve the drinks by ladling them from the jars into glasses.]]
'''Horchata''' or '''orxata''' is the name for several kinds of vegetable beverages, made of ground [[almond]]s, [[rice]], [[barley]] or [[tigernut]]s ''(chufas)''.

==Etymology==
The name comes from [[Valencian]] ''orxata'', probably from ''ordiata'', made from  ''ordi'' ([[barley]]) (Latin ''*hordeata'' < ''hordeum''). The French and English '[[orgeat]]', the Italian 'orzata', and the [[Suriname]]se [[Dutch language|Dutch]] ''orgeade'' have the same origin, though the beverages themselves have diverged, and none of them is typically made from barley anymore. <ref> Lobscouse & Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels : Grossman, Anne Chotzinoff; Thomas, Lisa Grossman ISBN 0393045595 </ref>

According to a [[folk etymology]], [[James I of Aragon]] was offered a glass of the beverage by an Arab girl after his conquest of Valencia, and exclaimed, ''Això és or, xata!'' (This is gold, girl!).

==Spain==
In [[Spain]], it usually refers to ''orxata de xufes (horchata de chufas)'', made from [[tigernut]]s, water and [[sugar]]. Originally from [[Land of Valencia|Valencia]], it is served ice cold as a refreshment. It has a regulating council[http://www.chufadevalencia.org/] to ensure the quality of the product and the villages where it can come from, with the Denomination of Origin. Classics get an A. The village of [[Alboraia]] is well known for the quality of their horchatas.  The idea of making horchata from tigernuts comes from the period of [[Muslim]] presence in Valencia (from the 8th to 13th century).

==Latin America==
While in some countries the drink is usually tan and "milky", some recipes call for [[milk]], and others do not. Other [[ingredient]]s often include sugar, [[cinnamon]], and [[vanilla]]. Though horchata was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores.

In the US, rice-based or morro horchata is served in many Mexican restaurants, and the ''horchata de chufas'' is virtually unknown. Rice-based horchata is also sometimes available in US grocery and convenience stores, especially in Latino neighborhoods. 

Horchata, together with [[Tamarindo (drink)|tamarindo]] and [[Hibiscus tea|jamaica]], are the three typical drink flavors of Mexican [[aguas frescas]].

The horchata found in El Salvador is often made of a mixture of herbs, not rice. In [[El Salvador]], horchata is typically flavored with Morro ([[Crescentia|Calabash tree]]) seed, ground cocoa and cinnamon as well as sesame seeds, and in some cases is strained.

In [[Nicaragua]] and [[Honduras]] horchata refers to the drink known as semilla de jicaro, made from the Jicaro seeds ground up with rice and spices. The drink is made with cold milk and sugar and is very popular nationally. Recently [[Nicaragua]] has began exporting this product primarily to the [[United States]].

==As an alcoholic mixer==

Some Latin-American bars in [[Southern California]] use horchata as a mixer in a cocktail known as a ''Rice Rocket''. The drink is made of 2 parts horchata, 1 part coconut-flavored [[rum]] and a dash of [[Goldschläger]] over ice.

==See also==
* [[Aguas frescas]]
* [[Almond milk]]
* [[Caudle]]
* [[Chicha]]
* [[Rice milk]]
==References==
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== External links ==

* [http://www.chufadevalencia.org/ The Regulating Council of Denomination of Origin "Chufa de Valencia"]: Quality council regulating tigernut horchata in Valencia


* [http://www.geocities.com/agcronicas/horchata.htm Agua de Horchata Recipe]


[[Category:Aguas frescas]]
[[Category:Milk substitutes]]
[[Category:Non-alcoholic beverages]]
[[Category:Valencian cuisine]]
[[Category:Mexican drinks]]
[[Category:Rice drinks]]

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