05/10/2017
Unlike the horchata of Valencian tiger nut (the only one known) and the rice that is made in Mexico, horchata lojana is a mixture of medicinal herbs including cedrón, melon, plantain, orange leaves, escancel , violet, Luisa grass, horsetail, peppermint, flaxseed ... and so up to 28 different species that make up the most traditional drink of the Andean south of Ecuador.
The great compendium of herbs constitutes a source of health with diuretic and digestive properties that caught my attention when seeing how everyone took it especially to accompany the snacks or dinners, in fact in any restaurant, including ours, is offered as dusk to water any solid dish.
This excellent habit of taking the infusion at night helps to lower fat levels and has a relaxing function that fights daily stress before going to sleep.
The horchata lojana is taken cold or hot - most usual - accompanied with sugar and lemon to taste with any dish or only with sweet bread throughout the area, although it is already spreading throughout the country and recent exports. are becoming habitual in countries like United States, Italy and Spain
