Taste Test

Horchata Battle: Which Restaurant Does It Best?

January 17, 2018

The increase in popularity of horchata in Manila is one we welcome with happily, especially with the rising yearly temperatures. While there are several ways to make a horchata, the most popular around has outstandingly been the Mexican style, which uses rice milk as a base and cinnamon for flavoring. We skulked around some of the local Mexican joints and cafés that offer the milky white drink to figure out which one we liked best.

Note: All our taste-tests are subjective, and there are more ways than one to make a horchata. The results of this taste-test are based on the preferences of the writer.

Ambivert coffee

Ambivert Coffee is a pop-up coffee stand inside Wok By at Poblacion.

Ambivert Coffee’s horchata is more on the smooth side with barely a hint of grit, which is surprising given that they tell us it has only a little milk in it. They serve it with a head of froth on top, like a cappuccino only with bigger bubbles, which is a nice creative touch that adds to the experience. It has a mellow vanilla that rides waves down your tongue. It comes at PHP 140 but you can add a splash espresso to it for PHP 40 or even rum for PHP 60.

B&T Mexican Kitchen

Photos by Photokitchen.

B&T’s horchata can be purchased at an affordable PHP 65 a glass, and tastes just like candy. It’s no wonder as they sweeten it with white sugar. It’s creamy, thick and gritty just like pure rice milk is meant to be, and we appreciate their serving it with a mixer to pick up the grit that settles at the bottom. The vanilla can be on the overwhelming side, so we’re forced to sip it slow, but we enjoyed it and would imagine it would be what horchata would taste like if they bottled it for commercial sale.

El Chupacabra

Props on being the most sulit horchata we’ve tried / Photos by Photokitchen.

El Chupacabra’s modest PHP 62 horchata tastes like a milk-candy treat, and it’s no wonder as they mix in some evaporada into their rice milk. The flavor is more cinnamon forward with a touch of vanilla, and if it weren’t overwhelmingly sweet (maybe they’ll want to switch out the evaporada for just regular milk) it would have had a truly satisfying flavor balance.


One of the coffee shops on our list for places to try in the Katipunan area.

Equatorial Coffee is a third-wave café off Katipunan that prices their horchata similarly to their coffee at PHP 150 for a tall, iced glass. This one actually takes after a horchata that the owner encountered on a trip to Barcelona (yet still similar in style to the other horchata we tried), made from a short-grain rice that is typically used in paellas, then flavored with whole roasted almonds, a cinnamon stick and other spices. Their limited stock-only drink is well worth their troubles to make it: it’s full-flavored yet clean and has a creamy mouthfeel. The all-natural cinnamon stick flavoring lets the almond taste stand out. And we’re a big fan of dairy-free horchata just like this one.


Photo by Photokitchen.

Lagrima’s PHP100 dairy-free horchata proudly boasts of being made fresh and from scratch, with each ingredient (including the rice) being roasted to give it an added depth. While they tell us it is an honestly time-consuming drink to make, the result is well-worth it, as the cooler (that even has a slice of lime to make it taste all the more refreshing) offers a smooth and well-balanced experience.


Lo De Alberto’s PHP 80 version was by far the thickest horchata we had in texture, which offers a stark contrast to the pure rice milk ones that tend to have a watery consistency (which is not a bad thing; it’s just a rice milk thing). It also has the thickest grit residue we’ve seen at over 1cm occupying the bottom of the glass, so a good and regular mixing is required to avoid clogging up your straw. Its texture felt dusty on the tongue, and had a syrup-ey mouthfeel that tasted like one dropped an almond candy or three in it. One can definitely taste the cinnamon and milk in it, though the rice milk flavor stands out more.

VENGO Neighborhood café

Left photo by Photokitchen.

The Vengo Neighborhood Café version of the horchata PHP 160 is described on the menu as a “Mexican barley milk cooler with cinnamon,” but it has a unique standout ingredient that makes it a worthwhile try: cardamom. The spice best known here for its use in Indian cuisine gives the milky drink a savory depth to it. Vengo’s version imparts a splash of condensada, which we find makes the resulting drink a touch too milky and sweet for our taste, but its spiced flavor may be worth it to the curious.


The most complex horchata that would make us squeal with delight in every sip is Lagrima’s, with its roasted flavors bringing out the best in every element of the drink. Coming in at a close second is the one found at Equatorial Coffee, whose high quality ingredients pay off in an elegant execution. If you prefer your horchata with a splash of dairy, we’d recommend the one over at Ambivert Coffee. For our best budget horchata, our favorite dairy-free version is from B&T; if you like it with a splash of milk, go for El Chupacabra.

Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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