Horchata is a typical Spanish drink and is made with tiger nuts (chufas in Spanish). There are other delicious horchata recipes in Latin America, but they’re made with other nuts or even with rice and some of them are not vegan.
Traditional horchata tastes amazing, but is made with a lot of refined white sugar, so is not the healthiest beverage you can drink. I always use dates to make plant milks, but there are so many natural sweeteners available.
The ingredients are so inexpensive and really easy to get, except maybe the tiger nuts, but feel free to use other nuts (I love almonds). Horchata only lasts about 2 days in the fridge, but it tastes so good, so you’ll probably want to drink it all at once!
Soak the tiger nuts in water for 12 to 24 hours. The longer you soak them, the better, it will be easier to blend and digest.
Drain the tiger nuts and blend them with 2 cups of water (500 ml). Place the mixture in a glass jar, add a cinnamon stick and the peel of a lemon. Let the mixture stand in the fridge for at least 2 hours.
Strain the horchata using a nut milk, a cheesecloth or a napkin and blend it with the dates or your favorite natural sweetener. I always used dates (4 Medjool or 8 Deglet Nour). Let stand in the fridge until it’s cold.
I like to add some ground cinnamon on top and sometimes I also add some ice (summers are really hot here in the south of Spain!).
Make your own plant milks if you can, they taste much better, are cheaper and also healthier. Store bough plant milks (including horchata) are full of refined sugars, preservatives and additives. If you make this Spanish horchata don’t forget to leave a comment or tag a picture #simpleveganblog on Instagram (or any other social network).
- 4 cups water (1 l)
- 9 oz tiger nuts or chufas (250 g) You can use other nuts, I love almonds
- 1 cinnamon stick
- The peel of a lemon
- 4 Medjool dates or 8 Deglet Nour dates
- Soak the tiger nuts in water for 12 to 24 hours.
- Drain and rinse the tiger nuts.
- Blend them with 2 cups of water (500 ml). Place the mixture in a glass jar, add a cinnamon stick and the peel of a lemon. Let the mixture stand in the fridge for at least 2 hours.
- Strain the horchata using a nut milk, a cheesecloth or a napkin and blend it with the dates. Let stand in the fridge until it’s cold.
- You can serve the horchata with some ground cinnamon on top. Feel free to add ice too.
Recipe from Danza de Fogones