Spanish horchata de chufa
User Reviews
5
Spanish horchata de chufa
Description
This horchata recipe begins by soaking tiger nuts in water for 18 to 24 hours to soften them, aiding in extracting their flavor and starches. After rinsing, the nuts are blended with water until milky and frothy. Straining the mixture twice removes fibrous solids, pressing down to extract maximum liquid. Cinnamon and lemon zest add subtle warmth and brightness, balancing the natural sweetness of the tiger nuts.
The final strained beverage is chilled before serving, often over ice, and optionally garnished with cinnamon dusting. The texture is smooth yet slightly viscous, resembling a plant-based milk, with a mild nutty sweetness distinctive of tiger nuts.
This drink is refreshing on warm days and can be made fresh or kept refrigerated for short periods. It is important to consume horchata de chufa within about one day to maintain freshness and prevent off flavors. Variations in blender types impact the blending time and efficiency but thorough blending and pressing are essential for best texture.
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 or a little more, to taste, zest
- 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.
Notes
- Using a high-power blender may allow blending all at once, but pressing the solids during straining remains important for maximum liquid extraction.
- If a blender is not available, a food processor can be used but ensure to blend the tiger nuts thoroughly.
- Once blended, horchata de chufa should be consumed within one day as it does not keep well over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(approx)
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Calories | 16kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Sodium | 24mg | 1% |
| Potassium | 1mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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