You might be familiar with Mexican horchata, but do you know the delicious Spanish version made with tiger nuts? Spanish horchata is thick, creamy and sweet, like an amped-up almond milk.
Note: Tiger nuts can be found at African grocery stores or ordered online.
About the author: Lauren Rothman once interned at Serious Eats and recently graduated from journalism school. Try the original recipes on her blog, For the Love of Food, and check out her (many) food photos on Instagram.
- Yield:Makes 4 cups
- Active time: 5 minutes
- Total time:24 hours
- 1 cup tiger nuts, covered with water by 2 inches and soaked for 24 hours at room temperature (see note)
- 4 cups hot (not boiling) water
- 1/4 cup plus 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- Ground cinnamon (for serving)
Line a fine-meshed sieve with a double layer of cheesecloth and set it over a deep bowl. Drain tiger nuts and add to blender. Add hot water and blend on high speed until homogenous and almost smooth, about 2 minutes. Carefully pour blended nuts through cheesecloth-lined sieve. Gather ends of cheesecloth together and squeeze out remaining liquid.
Add sugar and salt to horchata and whisk together. Cool completely, then transfer to a bottle or container and store in the refrigerator for up to one week. Serve horchata over ice, sprinkled with cinnamon.