This rich and creamy, authentic, refreshing rice drink made with a hint of almond and cinnamon which originally took hours to prepare, was first brought from the Spaniards and is now popular in Mexican restaurants and taquerias thanks to our easy to prepare gourmet mix. Enjoy over ice, or ice blended for a truly authentic, refreshing drink anytime.
MOCAFE™ gourmet frappe mixes are considered by many of the coffee industry’s top professionals to be their product of choice. We only use select exotic ingredients for maximum flavor and yield, such as Trinidad nib roasted cocoas, Tahitian vanillas, African Forestero cocoas, Colombian coffees, and more to create the best tasting Frappe found anywhere- Guaranteed!
Making horchata from scratch is extremely time consuming and labor intensive. MOCAFE’s Mexican Horchata mix allows you to make a delicious drink with one single step.
Mix MOCAFE™ Mexican Horchata 5 lb. base with 3 1/2 gallons of water and serve with crushed ice. Your customers will love this horchata recipe, and it will drastically reduce the labor required by your staff.
16 oz. Serving: Mix 2 Scoops of MOCAFE™ Horchata mix to 6 oz. of milk or almond/rice milk and blend with 12 oz of ice until smooth
WHAT IS HORCHATA?
It is a classical Mexican drink, typically made from rice, cinnamon, and sugar. It is cream colored, slightly sweet, and can be enjoyed at any time of the day. Horchata has become a popular option in Mexican restaurants across the United States.
WHAT DOES HORCHATA MEAN?
So the question gets asked a lot, but the word does not have any deeper meaning. It is simply the name of the drink.
The history of this tasty treat may surprise you. Horchata technically originated in Africa, rather than Mexico. However, the original version was different than the horchata we now know. For starters, it was originally made with ground tiger nuts which are common in Southern Europe and Northern Africa.
Furthermore, this drink slowly spread from Africa up into Europe, then across the Atlantic. It was here in the Americas that white rice and cinnamon started being used rather than nuts. In conclusion, the recipe has remained the same throughout Mexico and the rest of the Americas.