Tigernuts, or chufa, have been used for horchata in Spain for years. They are not actually nuts, but a starchy tuber with a fair amount of fiber that makes this drink thick and creamy.Yields: 4 cups horchata
- 1 c. tigernuts, soaked 24 hours*
- 6+ c. filtered water
- 2 tsp. vanilla extract
- 1 tsp. sea salt
- 2 Tbsp. maple syrupGround cinnamon, for serving
- Add the tigernuts and the filtered water to a large stock pot. Bring to a boil and reduce the heat to low. Cover and cook for 15 minutes. Remove the lid and simmer uncovered for another 15 minutes.
- Pour the water and tigernuts into a high-powered blender (a regular blender may not be able to break up the tigernuts enough for a smooth horchata). The water and tigernuts together should come to 4 cups at the point. Add or remove water, as needed. Blend on high speed for 2-3 minutes, or until the horchata is fairly smooth.
- Line a colander with a tea towel or cheesecloth. Set the lined colander inside a large bowl. Pour the horchata into the tea towel to strain out the tigernut bits. Stirring it helps to move most of the liquid through the tea towel and into the bowl. The tea towel may need to be twisted and wrung out to get the last of the liquid. Use caution, as it will still be very warm.
- For a more traditional take, you can choose not to strain it and drink it with the coarse bits. Tigernuts are a great source of fiber so this is also a more healthful way to enjoy this drink.
- Stir the vanilla extract, sea salt, and maple syrup into the horchata. Serve warm with a sprinkle of cinnamon.
*Note: to make a raw preparation of this for Raw Tigernut Milk, soak the tigernuts for 48 hours. Skip the boiling and add them directly to the blender with 4 cups of water. Then continue with the steps as listed.