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Rice, cinnamon and three milks.

A sip of
Mexican
sunshine.

Traditional horchata, made slowly,
made for today. One drink, and we make it well.

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Iced amora horchata in a hand-painted clay jarrito on a cotton napkin

What's inside

Each one has a job in the cup.

  • White rice Ricearroz The silky base.
  • Whole cinnamon sticks Cinnamoncanela Real sticks, gently warm.
  • A sphere of fresh milk Milkleche Fresh and clean-tasting.
  • A ribbon of sweetened condensed milk Condensed milkleche condensada Just enough sweetness.
  • A splash of evaporated milk Evaporated milkleche evaporada Body and creaminess.

Contains dairy.

The taste

Creamy, cinnamon-warm, just sweet enough.

Silky from soaked rice and three milks, warmed by real cinnamon, sweetened only as much as it needs.

Best served iced

  • Creaminess
  • Cinnamon
  • Sweetness

Its story

A drink that travelled to find its home.

  1. Valencia, Spain Horchata de chufa, made from tiger nuts.
  2. The 16th century Spanish settlers carry it across the ocean to Mexico.
  3. Mexico Rice and canela make it its own.
  4. amora, today Rice, cinnamon and three milks.