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July 31, 2016

The Best Spanish Tiger Nut Horchata

by Julieta Lucca

Better than a smoothie...

Given the fact that I'll try anything once, I had the brilliant idea of making Spanish-style Horchata. Mainly because I needed to spend an extra £10 on Amazon to get Free Delivery on something else. Don't judge me.

This recipe was inspired by Urbanara’s refined Zarasai Linen Napkins. The beautiful diamond design in neutral tones pairs beautifully with our Horchata’s specks of cinnamon and froth.

ingredients

🕑 24 hours soaking time + 20 minutes

  • 1 cup tiger nuts
  • 4 cups hot water
  • 1/4 cup pure maple syrup
  • 1/2 tbsp cinnamon
  • pinch of himalayan salt (optional)
  • cheesecloth or strainer

The basic difference between Spanish Horchata and Mexican Horchata is that the Spanish-style one is made with tiger nuts. These small nuts are actually not nuts at all, they are a vegetable and also known for being a powerful source of fibre. They’re also high on Vitamins C and E as well as iron, potassium and magnesium.

If you are wondering what to do with all the leftover pulp after your milk is finished, pop it in a lined sheet in the oven at 80°C for 4 hours to dehydrate. You can then use it to make cookies!

If you are in the market for yet another dairy-free, nut-free and gluten-free milk, give this a go. If you are long-time fan of Horchata, give this a go. For those who like to get technical, this is “Horchata de Chufa” in Spanish and original from Valencia, in Spain.

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– Start by soaking one cup of tiger nuts in water for 24 hours. Aim to replace the water two or three times during the process if you can to get rid of impurities.

– After the tiger nuts have doubled in size, place them in a blender and blend together with the hot water for two or three minutes.

– Line a bowl with a strainer or two layers of cheesecloth and pour the blended tiger nuts through it, take the ends of the cheesecloth and squeeze the milk out.

– Put the milk back into the blender, add the maple syrup, cinnamon and salt if using, then blend until all is combined. You can transfer the milk to a bottle or airtight container and leave to chill in the fridge, or serve right away over ice cubes. 

– The milk will separate but just shake it and drink up. Serve with lots of ice and a pinch of cinnamon on top.

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Shop Urbanara’s Zarasai Collection for your next dinner party. We love the neutral beiges and diamond weave design against a crisp white linen tablecloth.

If you are looking for a quick way to embellish your place settings, work with the items you have around. In this case, we threaded some tiger nuts with a vibrant orange thread and tied the napkins with it. Add a touch of green with your favourite herb and you are done!

Share your creations with us on Twitter @JulietoYankee

This article is in collaboration with Urbanara.

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