Tiger Nut Horchata

A pure white liquid, creamy and refreshing. Experience the plant-based sweetness of tiger nuts balanced by a hint of lemon acidity and the woody aroma of cinnamon.

• Prep: 20 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 377
• Protein: 11 g
• Carbs: 68 g
• Fat: 9 g

Ingredients

• 1 L Mineral water ( very cold )
• 125 g White sugar ( fine )
• 1 pc Cinnamon stick ( whole )
• 1 pc Citrus limon (L.) Burm. f. ( zest only )
• 250 g Tiger nuts ( dry )

Instructions

1. Rehydration

   Wash the tiger nuts in clean water. Submerge them in a large volume of water and let them swell for 24 hours in the fridge. They should double in size.

2. Grinding

   Drain the tiger nuts. Blend them with 1 liter of mineral water until you get a fine paste and a consistent milky liquid.

3. Infusion

   Add the sugar, cinnamon stick, and lemon zest. Let it rest in the refrigerator for 2 hours so the aromas diffuse into the milk.

4. Straining

   Pass the mixture through a fine cloth or a very tight sieve. Firmly squeeze the pulp with your hands to extract all the juice; the liquid must be smooth, without any grit.

Chef's tips

• Serve it 'granizada' (almost frozen) for maximum freshness.
• Don't throw away the leftover pulp; it can be used in cake batter to add moisture.

Storage

Consume within 48 hours. The mixture will separate, which is normal: stir vigorously before serving.