Spanish horchata de chufa
This tiger nut milk is easy to make and wonderfully refreshing on a hot day.
Servings: 2 (approx)
Calories: 16kcal
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Ingredients
- 1 cup tiger nuts
- 2 cups water for soaking, or more as needed
- 2 cups water for blending (or add slightly more eg ¼cup/60ml)
- ⅛ teaspoon cinnamon or a little more, to taste
- ⅛ teaspoon lemon zest or a little more, to taste
- 2 teaspoon sugar or a little more, to taste
Instructions
- 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.
- After soaking, drain and rinse the soaked tiger nuts well.
- 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.
- 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.
- 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.
- 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.
Video
Notes
Note you can also use a food processor to blend the mixture if you don't have a blender but make sure you blend it well to break up the tiger nuts as much as possible. With a high-power blender you may not feel you need to blend twice, but instead all at once. But still be sire to press down on the solids as you strain them.
The tiger nut milk doesn't keep all that long once blended, so would recommend drinking within a day.
Nutrition
Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 24mg | Potassium: 1mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg