Serves 4
1440 min
Spanish-Style Tiger Nut Horchata
Recipe GLPRa653fdf6e71128
A creamy, naturally sweet beverage made from soaked tiger nuts blended with water, sugar, and salt, then strained to create a silky drink traditionally served chilled in Spain. This plant-based milk is delicious on its own or topped with a pinch of cinnamon.
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Ingredients
1 cup Tiger nuts
Water (for soaking)
4 cups Hot water
⅓ cup Granulated sugar
¼ teaspoon Kosher salt
Ground cinnamon (for serving)
Directions
Place the tiger nuts in a bowl or container and cover them completely with water, using about 2 inches of water above the nuts. Let them soak at room temperature for 24 hours. This softens the nuts and develops their natural flavor.
After soaking, drain the tiger nuts thoroughly and rinse them under cold water to remove any debris or excess liquid.
Combine the drained tiger nuts with the 4 cups of hot (not boiling) water in a blender. Blend on high speed for 1–2 minutes until the mixture becomes creamy and white, breaking down the nuts completely.
Line a fine-mesh strainer or nut milk bag with cheesecloth and slowly pour the blended mixture through to separate the liquid from the solids. Press gently on the solids to extract as much liquid as possible.
Pour the strained horchata into a clean pitcher. Stir in the sugar and kosher salt until both are fully dissolved.
Chill the horchata in the refrigerator for at least 30 minutes before serving. Stir well before pouring into glasses.
Serve the horchata cold in glasses and top each serving with a light dusting of ground cinnamon.
