Lots of people have been asking us for more information about horchata and how to make it. Horchata de chufa is a traditional Spanish drink made from tiger nuts, similar to rice milk or almond milk. Although horchata has many amazing health benefits (see below) we found that traditional recipes are often very high in sugar. We have been experimenting for a while with different recipes to create a healthy and delicious version, and at last we have found it – our best ever creamy horchata recipe!
- 200 g organic tiger nuts
- 800 ml filtered water
- splash of maple syrup, agave nectar or any sweetener of your choice (this is optional as tiger nuts are naturally sweet)
Soak the tiger nuts in water for at least 4-6 hours or preferably overnight. Drain and rinse in clean water. Place in blender with 800 mls of filtered water and blend. Using a nut milk bag (we sell a great one from Love Tree Products on our equipment page) or a piece of muslin or similar, strain the mixture over a large bowl and squeeze until all the liquid has drained. Then add a large pinch of cinnamon and a splash of agave(around 1 tsp) and mix. Thats it!
The horchata favour will improve and develop if chilled in the fridge for a while. I find it stores well for 2-3 days. You will notice there is a lot of sediment that settles at the bottom – do not discard! This sediment contains all the flavour and nutrients , in particular it is a valuable source of resistant starch http://authoritynutrition.com/resistant-starch-101/. I like to keep my horchata in bottles (I love the retro milk bottle ones!) as this makes it easy to shake and mix the sediment back in.
We have experimented with adding other flavours, but as yet haven’t found anything that improves on this – but if you do then let us know so we can include it on the website.
This is an ideal and healthy milk substitute for those who are dairy and lactose intolerant, and can be used in tea, coffee, cooking, smoothies and anywhere else you would use milk.
You will have an amount of pulp left over from this process which can be used in many ways. I like to simply cook or dry the pulp on a low heat in the oven until lightly toasted, and the use as an alternative topping to desiccated coconut. You can also use the pulp to make delicious energy balls, see Tiger Nut Balls recipe on the blog.
If you would like to know more please have a look at these links or contact us and we can email research and information ;