870 minutes
A refreshing and traditional Spanish drink made from tiger nuts, water, and sugar.
1. Wash and Soak Tiger Nuts
Wash the tiger nuts thoroughly under cold running water. Place them in a bowl and cover with cold water, allowing them to soak for 12 hours. Discard any nuts that float to the surface.
2. Drain and Rinse Tiger Nuts
Drain the soaked tiger nuts using a colander and rinse them well.
3. Blend Tiger Nuts
Transfer the soaked tiger nuts into a food processor. Add 0.5 cups of water and blend until the mixture forms a soft paste. Blend again with an additional 0.5 cups of water to ensure a smoother consistency.
4. Mix and Refrigerate
Pour the blended mixture into a large jug or pitcher. Add the remaining water and mix well. Refrigerate the mixture for 2 to 3 hours to allow the flavors to develop and the sediment to settle.
5. Strain the Mixture
Line a colander or sieve with cheesecloth. Strain the mixture through the cheesecloth into a bowl, extracting the liquid from the ground nuts. Gather the cheesecloth and squeeze out any remaining liquid.
6. Sweeten and Serve
Sweeten the horchata by adding sugar to taste, stirring until fully dissolved. If the horchata is too thick, dilute with a bit more water. Serve chilled in glasses.
Ensure to source high-quality, fresh tiger nuts for the best flavor profile in your horchata.
Use a nut milk bag or several layers of cheesecloth to strain the mixture and achieve a silky texture.
Soak tiger nuts for 24-48 hours, changing the water at least once, to fully hydrate them and achieve a smooth blend.
Blend the tiger nuts at high speed until the mixture is completely smooth for the right consistency.
Serve the horchata very cold, chilling for at least two hours, or serve over ice for extra refreshment.
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