Horchata Guatemalteca: Rice and Seed Drink

Horchata in Guatemala is not the simple rice milk drink you might know from Mexican restaurants. Guatemalan horchata is a blend of rice, toasted sesame seeds, pepitoria (pumpkin seeds), cocoa, and cinnamon – a complex, nutty, slightly chocolatey drink that is far more interesting than its one-ingredient name suggests.

On a hot afternoon in Guatemala, there is nothing more refreshing than a glass of horchata over ice. The drink is creamy without dairy, sweet without being cloying, and has a subtle toasted-seed flavor that lingers pleasantly. Street vendors sell it in plastic bags with straws. Comedores serve it by the glass for Q5-8. Families make pitchers of it at home, especially during the hot months.

The key to great horchata is toasting the seeds before soaking. Raw seeds produce a flat, one-dimensional drink. Toasted seeds release oils and develop a warm, nutty character that transforms the horchata from “flavored water” into something you actually crave. The cocoa adds another layer – not enough to make it taste like chocolate, just enough to add depth and color.

Ingredients

• 1 cup long-grain white rice
• 1/2 cup sesame seeds (ajonjoli)
• 1/4 cup pepitoria (hulled pumpkin seeds)
• 2 tablespoons cocoa nibs or unsweetened cocoa powder
• 1 cinnamon stick
• 6 cups water (divided)
• 1 cup sugar (or to taste)
• 1 teaspoon vanilla extract
• Ice for serving

Step-by-Step Instructions

Step 1: Toast the seeds. Place the sesame seeds, pepitoria, and cocoa nibs (if using) in a dry skillet over medium heat. Toast for 3-5 minutes, stirring constantly, until fragrant and lightly golden. The sesame seeds will start to pop. Remove from heat immediately and let cool.

Step 2: Soak overnight. Combine the rice, toasted seeds, cinnamon stick, and 3 cups of water in a large bowl. Cover and refrigerate overnight, or at least 8 hours. The rice will soften and absorb the flavors of the seeds and cinnamon.

Step 3: Blend. The next day, pour the entire mixture (including the soaking water) into a blender. Blend on high for 2-3 minutes until as smooth as possible. If using cocoa powder instead of nibs, add it now. You may need to blend in batches.

Step 4: Strain. Strain the blended mixture through a fine cheesecloth, nut milk bag, or layered fine-mesh strainer into a pitcher. Squeeze or press firmly to extract as much liquid as possible. Discard the remaining solids.

Step 5: Sweeten and dilute. Add the remaining 3 cups of water, sugar, and vanilla extract to the strained liquid. Stir well until the sugar is completely dissolved. Taste and adjust sweetness – it should be pleasant, not cloying.

Step 6: Serve. Pour over ice in tall glasses. Stir the pitcher before each pour, as the mixture naturally settles. Guatemalan horchata is best served very cold.

Como Lo Hacemos en Guatemala (Local Tips)

Toast the seeds – do not skip this. This is the single most important step. Untoasted seeds produce a bland, watery horchata. Toasted seeds produce a drink with depth, warmth, and character.

Squeeze every last drop. When straining, squeeze the cheesecloth hard. A lot of the good stuff – the creamy richness – is trapped in the solids. The more you squeeze, the creamier the horchata.

Adjust thickness with water. Some people like thick, creamy horchata. Others prefer it thinner and more refreshing. The ratio of 6 cups of water is a starting point – add more for a lighter drink, less for a richer one.

Condensed milk as sweetener. Some Guatemalan families use sweetened condensed milk instead of sugar. It adds creaminess along with sweetness and produces a richer, more indulgent drink.

Find Ingredients in the US

Approximate Nutrition (per serving)

More Guatemalan recipes: Rosa de Jamaica (Hibiscus Drink) | Atol de Elote (Corn Drink) | Ponche (Christmas Punch)

Related: Guatemala Food Guide | Food Prices | Cost of Living