Beverages > Spain > Horchata de Chufas >
Horchata de Chufas
Tiger Nut Milk
1/2 to 3/4 C Tiger Nuts (or Almond Milk to taste)
2 C hot water
Half a lemon
Sugar to taste
Soak the nuts overnight; rinse well and put through a blender with the hot water until mixture is smooth and milky. Press moisture from the nuts through a double-cheesecloth, or through a fine sieve. Sweeten the liquid with sugar; add the zest from half a lemon. Cover and chill before serving.
Substitution: Use almonds in place of Tiger Nuts, or use Almond Milk.
Note: The Tiger Nut comes from the plant "Cyperus Sculentus," which is cultivated in sixteen villages in the Spanish region of Valencia. Tiger nuts are formed from small roots of the plant. They become either prolonged (hargueta) or rounded (armela).
*Tiger Nut Milk image (C) Christian Van Der Henst (2006). Used under the Creative Commons Attribution 2.0 Generic license, a freely licensed media file repository.
*Tiger Nuts image (C) Marco Schmidt (2010). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
Food Fare Culinary Collection: Savory Spain
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