Spanish-Style Tiger Nut Horchata Recipe

Spanish-Style Tiger Nut Horchata Recipe

[Photograph: Lauren Rothman]

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.

  • 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)


  1. 1.

    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.

  2. 2.

    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.