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)
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.