this post was submitted on 01 Jul 2025
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[–] [email protected] 44 points 1 week ago (2 children)

I drink my horchata warm, because FUCK ICE!

[–] [email protected] 10 points 1 week ago (1 children)

I saw this about warm Dr.Pepper on posters in Post Alley in Seattle right across from the gum wall where tons of tourists will see them.

[–] [email protected] 5 points 1 week ago (1 children)

I saw it earlier this year, love horchata, and thought it was a cleverly stated sentiment.

[–] [email protected] 9 points 1 week ago (5 children)

Here's that Dr. Pepper poster and a bonus.

[–] [email protected] 2 points 1 week ago (1 children)

properly sliced so they'll tear before peeling off the wall. Nice.

[–] [email protected] 2 points 1 week ago (1 children)

That's in Seattle's Post Aleey right off the Pike Place Market. People put up art and posters all the time. It'll be pasted, painter, or drawn over before being pulled down.

I mean, maybe some assholes like the Texas family at the airport that told their kids to hold it instead of using a unisex bathroom with floor to ceiling walls and doors on the stalls (like civilized countries do). They might tear it off the wall, but only when no one is looking because they're cowards.

[–] [email protected] 3 points 1 week ago

That’s in Seattle’s Post Aleey right off the Pike Place Market. People put up art and posters all the time. It’ll be pasted, painter, or drawn over before being pulled down.

Then I hope the scoring is force of habit and they posted those things everywhere.

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[–] [email protected] 9 points 1 week ago (1 children)

Yeah, that's a lot of ice.

[–] [email protected] 9 points 1 week ago

it's the right kind of ice though

[–] [email protected] 28 points 1 week ago* (last edited 1 week ago) (7 children)

I have never heard of Horchata, but it sounds goddamn delicious. I need to try it.

Edit: Does anyone have Horchata recipes they can recommend?

[–] [email protected] 14 points 1 week ago (2 children)

You cab get it from mexican restaurants normally. Stuff can be life saving ♥️

[–] [email protected] 11 points 1 week ago (5 children)

I am in Europe and in a rural area, so no Mexican restaurants around. I found a lot of recipes and just want to try some that other people like.

[–] [email protected] 11 points 1 week ago

The recipe u/pelespirit posted looks legit. I would tend to use less sugar. Cinnamon and vanilla are key. Whole milk will give a creamier texture, but that's a matter of taste. Some athletes use a combo of water, carbs, protein. Horchata is like an old school version of this, fwiw.

[–] [email protected] 6 points 1 week ago

It's a European drink, from the Valencia region of Spain. You might find it in Spanish restaurants or shops maybe.

[–] [email protected] 4 points 1 week ago (6 children)

This is my only fear with moving to Europe

[–] [email protected] 7 points 1 week ago

The lack of Mexican restaurants? Be the change you want to see in the world.

[–] [email protected] 3 points 1 week ago (4 children)

Fantastic kebab places though

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[–] [email protected] 4 points 1 week ago

It's originally a Spaniard drink, done with something called Chufa. The Mexican variant apparently is an imitation using rice as a replacement. Being in Europe I'd go for the real thing tbh.

It tastes like sweet almond milk, kinda, probably because chufa is called ground almond in english. You might get a similar taste if you mix rice and almond milk but don't tell any Valencian I said that.

[–] [email protected] 2 points 1 week ago

Same (Bayern, Germany) we have a "Tex-Mex" place about an hour away from here. It belongs to an Ami, so I guess I just lucked out xD

[–] [email protected] 5 points 1 week ago (1 children)

The circle k near me has it at the fountain. Its not the best but you can get a xlarge for $1.

[–] [email protected] 3 points 1 week ago (1 children)

What now?! That sounds like a dream! Is it cold? I was in Egypt at a resort and they had giant glass vases full of it 🤤

[–] [email protected] 4 points 1 week ago

Cold enough that you don't need ice but you'd probably still want some. They used to do this thing for like $7 a month you could get a drink everyday. I was putting down 44oz of horchata every day.

[–] [email protected] 12 points 1 week ago* (last edited 1 week ago) (1 children)

Tastes like Cinnamon Toast Crunch if you're familiar with the cereal.

Edit: saw you mention being in Europe where it's likely illegal to sell candy as food.

[–] [email protected] 3 points 1 week ago (1 children)

Love the serving size for those cereals. I probably ate 4-5 servings of cereal every morning as a kid, and fortunately had a high metabolism or I’d be the size of an ox now

[–] [email protected] 5 points 1 week ago* (last edited 1 week ago)

You're supposed to have the "balanced breakfast" with all the things you see placed alongside it in the commercials.

That nobody ever does this is not a problem for people who make commercials.

[–] [email protected] 10 points 1 week ago (3 children)
[–] [email protected] 10 points 1 week ago* (last edited 1 week ago)
INGREDIENTS
  • [ ]▢ 2 cups long grain rice
  • [ ]▢ 1 stick Mexican Cinnamon
  • [ ]▢ 4 cups hot water
  • [ ]▢ 8 cups extra water to finish the drink 
  • [ ]▢ ¾ cup sugar
  • [ ]▢ 2 teaspoon vanilla extract
  • [ ]▢ 1 cup milk 2% or whole
  • [ ]▢ Ice cubes to serve
INSTRUCTIONS 

Place the rice and cinnamon stick in a large glass bowl and add the 4 cups of hot water. Cover the bowl with a dish or plastic wrap, then let it soak overnight, or at least 8 hours. *Please see NOTES

  • The next day, pour the rice, cinnamon, and water into your blender and process until it becomes a smooth, watery paste.
  • Using a strainer or sieve, strain the mixture into a wide mouth pitcher, stirring to help the liquid pass through.
  • Add the milk (if using), vanilla extract, and the rest of the water. Stir in the sugar, adjusting the amount to fit your taste. Let the drink chill in the refrigerator. Stir the Horchata before serving, since the rice mix tends to settle at the bottom. Serve in glasses with ice cubes.
NOTES

If you have a Vitamix or other high-performance blender, you won’t need to rest the rice to soften it, as the blender will be powerful enough to grind the hard rice grains. Additionally, you probably won’t need to use a sieve or strainer to strain the rice water, as the rice mixture will be very finely processed. Always taste the drink before adding the sugar. You might need more or less sugar than the amount indicated in the ingredients. If you feel that the consistency of the Horchata is too thick or dense for your taste, simply add more water.

[–] [email protected] 4 points 1 week ago (1 children)

I'm gonna get the ingredients for this tomorrow. Thanks!

[–] [email protected] 6 points 1 week ago

A light suggestion would be to put a little less sugar and then add sugar to taste. I would probably like more sugar than most people, so check that part. Also, don't sweat the cinnamon being Mexican only. It's great but not necessary for it to taste awesome. You can also buy rice milk already processed if you're pressed for time.

[–] [email protected] 3 points 1 week ago

Thank you! I'll give that a try!

[–] [email protected] 3 points 1 week ago

I bought some horchata mix and it was a shadow of what I got in Costa Rica, so be wary.

[–] [email protected] 3 points 1 week ago

This one is great but it's not healthy at all. It's a one-way ticket to Diabetesville:

https://www.muydelish.com/traditional-mexican-horchata/#recipe

The kind that is good for you is the original, Spanish recipe using tiger nuts. This is the recipe we use:

https://www.alphafoodie.com/homemade-tiger-nut-milk-horchata-de-chufa/

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[–] [email protected] 23 points 1 week ago (1 children)

Horchata is legitimately that good. I've never had it bottled, but it's relatively cheap and easy to make. If I had the fridge space I'd have two jugs going at all times.

[–] [email protected] 12 points 1 week ago* (last edited 1 week ago) (1 children)

Its also apparently good for your gut microbiome, which most people now seem to need help with.

https://www.biocodexmicrobiotainstitute.com/en/super-drink-horchata-and-its-effects-gut-microbiota

(Although this seems to be the Spanish version using Tiger nuts instead of rice.)

[–] [email protected] 3 points 1 week ago (1 children)

It's not hard to make and the tiger nards version is really good. We bought a fruit press so I can make it even more easily.

[–] [email protected] 4 points 1 week ago (1 children)

What's the non fruit press way?

[–] [email protected] 4 points 1 week ago

Grind/blend the tiger nuts in water. Pour all of it into a cotton bag (like people use for Greek yogurt) or cheese cloth over a bowl, then squeeze the hell out of it until all the tiger nut milk is out. I still use a cotton bag, but cranking it with a press is WAY easier, faster, and more effective.

[–] [email protected] 21 points 1 week ago

I don't think I could drink that just by looking at it, I'd probably need to involve my mouth somehow.

[–] [email protected] 8 points 1 week ago* (last edited 1 week ago) (3 children)

Such a whiplash for me to see orxata mentioned! I used to think it was Spain's national drink as we always had it when we would visit my family. Only recently was I informed that it was a Valentian specialty and apparently not that popular (I only ever saw the orxata de xufa brand) And now you're telling me people outside of decking Catalunya even know about it! Amazeballs!

[–] [email protected] 11 points 1 week ago

It is very popular in Mexico, central, and south America. It is also very popular in a lot of the US due to its ubiquity in Mexico.

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[–] [email protected] 7 points 1 week ago

Looks like I'm the only one that severely dislikes liquid cinnamon toast crunch

[–] [email protected] 5 points 1 week ago (1 children)

does anyone know the cultural reason behind latino drink jugs being a funny shape instead of a cylinder

[–] [email protected] 8 points 1 week ago (1 children)

It's not cultural: the ridges help the glass stay strong and resist temperature variation better while keeping the glass as thin as possible for better temperature transfer in the fridge.

[–] [email protected] 3 points 1 week ago (1 children)

how can it resist hot temperature change but be better transfer for becoming cold? the thermal transfer coefficients are the same, no? if it gets cold we'll in the fridge then it should get warmed up just as well when left out

[–] [email protected] 5 points 1 week ago (1 children)

By resist temp variation I assumed they meant not cracking

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[–] [email protected] 2 points 1 week ago

I only just now found out that horchata exists, now I want to try nothing more.

[–] [email protected] 2 points 1 week ago

Hell yeah I want a horchata!

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