Horchata

Horchata de chufa or kunnu aya

The drink now known as horchata de chufa (also sometimes called horchata de chufas^[7] or, in West African countries such as Nigeria and Mali, kunnu aya^[3][4][5]) is the original form of horchata.^[1] It is made from soaked, ground and sweetened tiger nuts.^[1] According to researchers at the University of Ilorin, kunnu made from tiger nuts is an inexpensive source of protein.^[8]

It remains popular in Spain, where a regulating council exists to ensure the quality and traceability of the product in relation to the Designation of Origin.^[9] There, it is served ice-cold as a natural refreshment in the summer, often served with fartons.. Horchata de chufa is also used instead of dairy milk by the lactose-intolerant.

The majority of the Spanish tiger nut crop is utilised in the production of horchata de chufa.^[10] Alboraya is the most important production centre.^[10]

In rare instances, various forms of aflatoxin may be present in horchata de chufa.^[11]

Horchata de arroz

Hot horchata in Mexico

Horchata de arroz is made of rice, sometimes with vanilla and typically with Canella^[1] or cinnamon.^[1][12][13]

It is the most common variety of horchata in Mexico and Guatemala. In the U.S., it is popular in taquerias and Mexican ice cream shops.^[14][15][16].

In Alvarado, horchata de arroz is scented with Súchil flowers.^[17]

Though horchata de arroz was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores, principally in the U.S. and Latin America.

Horchata de arroz is one of the three typical drink flavors of Mexican aguas frescas, together with tamarindo and Jamaica.

Horchata de ajonjolí

Horchata de ajonjolí ("sesame horchata") is made with ground sesame seeds. In Puerto Rico, it is typically made by boiling sugar, vanilla, and cinnamon sticks in water, and then pouring the infusion over ground sesame seeds to be left overnight. The mixture is then strained through a cheesecloth. Some recipes call for added ground rice, ground almonds, evaporated milk, coconut milk, allspice and rum, or barley and lime zest.

Horchata is also made with sesame seeds, water and sugar in Zulia, an area in the west of Venezuela.

Horchata de melón

Horchata de Melón is made of ground melon seeds.^{[18][19][20][21]}

Horchata de morro

Horchata de morro is made from ground calabash seeds. It is the most widely consumed variety of horchata in El Salvador and can be found across the country. It can also be found in Salvadoran restaurants in the U.S.

Semilla de jicaro

In the Central American countries of El Salvador, Nicaragua, Honduras, and Costa Rica, horchata refers to the drink known as semilla de jicaro, made from the jicaro seeds ground with rice and spices such as ground cocoa, cinnamon, sesame seeds, nutmeg, tiger nuts and vanilla. Ground peanuts, almonds and cashews may be added. Because of these ingredients, the horchata is usually strained before serving.

Ecuadorian horchata

In Ecuador, horchata is a clear red infusion of 18 herbs, and is most famous in the province of Loja.