Oaxacan-Style Horchata

Well hello, heat wave. When the temperatures reach into the triple-digit, that’s when you realize a subtropical climate is a lot more tolerable with a beach to jump right into! My home survival tips involve closing all the windows and drinking gallons of delicious, cold agua fresca… The refreshing Latin American drink of fruits blended with water and a sweetener is a savior in the dog days of summer.

Agua frescas come in a wide range of flavors and I’m a particular fan of horchata where rice and sometimes nuts are steeped overnight in water and blended with cinnamon and sugar into a sweet, milky version. It’s a very common drink all over Mexico but in Oaxaca, they like to mix their horchata with strawberries for a special treat. Since we still have a few fresh strawberries growing over here, it seemed like the perfect thirst-quencher!

Simply soak brown rice and almonds (they give a nice, nutty flavor) together with ground cinnamon and agave nectar (it blends more easily than sugar) overnight in a blender. Blend it really well the next day, strain it into a pitcher and add more water to reach the top.

You can drink the horchata right away, it’ll certainly beat your morning glass of milk (!) but go ahead and make the strawberry syrup if you want to try it ‘Oaxacan-style’. It’s an easy mix of strawberries, agave nectar and freshly squeeze lime juice.

Fill a glass with ice, about 3/4 of the way with horchata, and pour some strawberry syrup on top – voila! 

You have yourself a cool, refreshing, light smoothie that is the perfect accompaniment to scorching days and lazy afternoons. It’s also a great pairing for spicy meals or daydreaming sessions about the Yucatán Peninsula…