Having lived through the “matcha revolution”, I’ve become used to giving unfamiliar drinks a go. From bubble tea to pumpkin-spiced lattes, coffee tonic to ube frappes, I’ll try anything twice and – compared to those beverages – horchata feels like a more palatable prospect. The refreshing yet creamy cold drink from Spain and Mexico is often compared to cereal milk, which has also gained popularity as a flavour in its own right and is increasingly cropping up on menus elsewhere.
Last month, Starbucks announced that, in the US, an iced horchata shaken espresso would be returning to its summer menu (this year joined by a new horchata frappuccino), having outperformed all previous seasonal iced shaken espresso beverages by an impressive 44%. In the UK, where horchata is less commonplace, I started spotting “dirty” versions, with added espresso, on coffee shop menus, alongside “dirty chai”.
