Coconut Horchata (Agua de Horchata de Coco)

History & Origin

Rice horchata is one of Mexico's most popular drinks, with roots in Arab Spain where it was made with tiger nuts. Upon arriving in Mexico, the recipe adapted using rice instead, creating a completely new drink now fundamental to Mexican culture. The coconut horchata variant is a creation of Mexico's coastal regions, especially Guerrero, Colima, Nayarit and the southeast. In these areas, coconut is a daily, ubiquitous ingredient. The combination of rice with coconut creates an extraordinarily creamy, tropical drink that surpasses conventional horchata in body and richness. In the markets and beaches of Acapulco, Manzanillo, Puerto Vallarta and Cancún, coconut horchata is one of the most popular aguas frescas. Vendors prepare it in large glass jars and serve it with plenty of ice. Some add a sprinkle of fresh grated coconut on top for extra texture. This drink has transcended coastal regions and is now prepared throughout Mexico, especially in summer. Mexican vanilla - the finest quality in the world - adds a floral, aromatic note that perfectly complements the creaminess of coconut. A drink that perfectly captures the relaxed, tropical spirit of the Mexican coasts.