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Horchata, the sweet drink of (apparent) Spanish origin, varies widely depending on who’s serving the concoction. Spaniards prefer theirs with chufa (tiger nuts), Mexicans with rice, Salvadorans with morro, and Nicaraguans and Hondurans with jicaro seeds. But no matter the drink’s composition, processing these ingredients can be time consuming, which is why the majority of horchata comes from a mix. The version at Mexican Pepito’s Bakery in Adams Morgan, however, proves that not all mixes are made equal. The horchata here is surprisingly creamy, accented with a hit of vanilla and light touch of cinnamon. This one tastes so good, in fact, it may even surpass those made from scratch.