When the days start getting warmer, regardless of where in the world I am, I crave horchata. Horchata is a traditional summer Spanish drink made with tigernuts or ‘chufas’ as we call them there. In essence is a tigernut milk, really, so its very easy to make your own at home. It has a few basic ingredients and take minutes to make although its best drank very very cold, so time in the fridge is a good idea. I like to use this milk as a base for vegan ice creams as its bring a delicious and unique nuttiness to them.
Drinking horchata always brings me back to those summer nights when I was a child and we would go for long walks in the promenade with my parents, enjoying the night breeze after a day at the beach. I clearly remember holding hands with my mum and dad while people watching and hearing the waves in the background…
3 cups tiger nuts, soaked 24 hours and drained
7 cups filtered water
¼ cup coconut sugar
1 teaspoon cinnamon
½ teaspoon vanilla powder
Pinch of Himalayan Salt
Blend for a minute the tiger nuts and water and strain through a nut milk bag. Pour the strained milk into the blender again (after rinsing it), add the coconut sugar, cinnamon, vanilla and Himalayan salt and mix well. Pour into bottles and chill well before serving.
Leave a Reply