Spanish horchata de chufa

Name: Spanish horchata de chufa
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup tiger nuts (150g); 2 cups water (480ml, for soaking, or more as needed); 2 cups water (480ml, for blending (or slightly more eg 1/4cup/60ml)); 1/8 tsp cinnamon (or a little more, to taste); 1/8 tsp lemon zest (or a little more, to taste); 2 tsp sugar (or around 1tbsp, to taste)

5.0

(2)

www.carolinescooking.com

Your recipes

Prep Time: 10 minutes

Total: 10 minutes

Servings: 2

Cost: $2.85 /serving

Author : Caroline's Cooking

chufa horchata spanish horchata

Ingredients

Remove All · Remove Spices · Remove Staples

1 cup tiger nuts (150 grams)2 cups water (480 milliliters, for soaking, or more as needed)2 cups water (480 milliliters, for blending (or slightly more eg 1/4cup 60 milliliters))1/8 tsp cinnamon (or a little more, to taste)1/8 tsp lemon zest (or a little more, to taste)2 tsp sugar (or around 1tbsp, to taste)

Export 3 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the tiger nuts in a bowl and cover with water and a layer above them, around the first 2cups/480ml listed above. Place in the fridge and leave to soak for 18-24 hours.

Step 2

After soaking, drain and rinse the soaked tiger nuts well.

Step 3

Place the tiger nuts in a blender with half of the second lot of water (ie around 1 cup/240ml). Blend well until the tiger nuts are broken up and the mixture looks milky and frothy.

Step 4

Strain the mixture through a fine mesh sieve, collecting the liquid, then transfer the tiger nut mixture back to the blender. Add the remaining water, cinnamon and lemon zest and blend again.

Step 5

Strain the mixture again, adding the liquid in with the first liquid you strained. Press down on the tiger nut grains with the back of a spoon or spatula to get as much liquid out of them as you can then discard the solids.

Step 6

Chill the mixture until needed and/or serve with some ice. You can top the glass with a dusting of cinnamon for garnish, if you like.