Guatemalan Horchata

Guatemalan horchata is a cold drink of rice with toasted sesame, pepitoria, cocoa, and cinnamon, far more complex than rice horchata elsewhere.

Toasting the seeds is what gives it its deep, slightly chocolatey flavor.

Guatemalan Horchata

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• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 8 hours 20 minutes
• Yield: 8 servings
• Category: Beverage
• Cuisine: Guatemalan

Print Recipe

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Ingredients

• 1 cup of long-grain white rice
• ½ cup of sesame seeds
• ¼ cup of pepitoria (hulled pumpkin seeds)
• 2 tablespoons of cocoa nibs or unsweetened cocoa powder
• 1 cinnamon stick
• 6 cups of water, divided
• 1 cup of sugar, or to taste
• 1 teaspoon of vanilla extract
• Ice, for serving

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Preparation

1. Toast the seeds, toast the sesame seeds, pepitoria, and cocoa nibs (if using) in a dry skillet over medium heat for 3 to 5 minutes, stirring, until fragrant and lightly golden. Let cool.
2. Soak, combine the rice, toasted seeds, cinnamon, and 3 cups of water, cover, and refrigerate overnight or at least 8 hours.
3. Blend and strain, blend the whole mixture with its water for 2 to 3 minutes (add cocoa powder now if using) and strain it through fine cheesecloth, squeezing well.
4. Sweeten and serve, add the remaining 3 cups of water, the sugar, and the vanilla, stir until dissolved, and serve over ice, stirring the pitcher before each glass.

Tips

• Don’t skip toasting the seeds: it’s the step that gives the horchata its flavor.
• Squeeze the cheesecloth hard when straining; the creamiest part stays there.

Traditional variations

Some families sweeten it with condensed milk instead of sugar.

How to serve

Serve it very cold, over ice, in tall glasses.

Recommended pairings

• Tamales
• Sweet bread

Did you know?

Pepitoria, the seed of the ayote squash, is a very Guatemalan ingredient that sets this horchata apart.