Horchata is more than a drink – it’s a cultural icon with centuries of history. The original version, made from soaked and ground tigernuts, dates back to North Africa and Spain. When it travelled to Latin America, it transformed into the creamy, cinnamon-kissed rice drink beloved across Mexico and Central America.

Today, horchata is typically made with rice, water, sugar, cinnamon, and sometimes milk or plant-based substitutes like almond or oat milk for extra creaminess. You can make it at home by soaking rice with a cinnamon stick until softened, then blending it into a fragrant mixture. Strain out the solids, stir in sugar, and add more milk if you like it creamier. Serve it ice-cold, sweet, and gently spiced as the perfect homemade refresher for hot days, family gatherings, and celebrations.

In recent years, horchata has stepped beyond traditional kitchens, finding its place in cafés, dessert menus, and now cocktail shakers. With its velvety texture and gentle spice, it’s an ideal canvas for spirits. The double-aging process behind Dos Maderas 5+3 layers the horchata’s comforting flavours with notes of sherry oak, caramel, and warm vanilla. The result is a cocktail deeply rooted in heritage but dressed for happy hour.