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.
1 cup tiger nuts, covered with water by 2 inches and soaked for 24 hours at room temperature (see notes)
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.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||5%|
|Total Sugars 16g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|