Valencian Tiger Nut Horchata, Served Ice Cold

What you need

• 250 g (1 1/2 cups) dried tiger nuts, chufas
• 1 l (4 cups) cold water, for blending, plus extra for soaking and rinsing
• 80 g (1/3 cup) granulated sugar
• 1 pinch ground cinnamon, for serving, optional

Method

Restated from the original video

1. 1

   Spread the tiger nuts on a tray and remove any stones and shriveled nuts.

2. 2

   Rinse the tiger nuts under cold water, rubbing them, until the water runs clear.

3. 3

   Cover with plenty of cold water and soak in the fridge for 8-12 hours, until plump and softer.

4. 4

   Drain and rinse the soaked tiger nuts. Put them in a blender with 500 ml (2 cups) of the cold water.

5. 5

   Blend on high for 2-3 min, until you have a fine, milky paste.

6. 6

   Set a sieve lined with cheesecloth or a nut-milk bag over a large jug. Pour in the mixture and squeeze the pulp hard to press out all the liquid.

7. 7

   Tip the pulp back into the blender with the remaining 500 ml (2 cups) of water. Blend for 2 min, then strain into the same jug, squeezing again.

8. 8

   Stir in the sugar until it dissolves. Taste and add a little more if you like it sweeter.

9. 9

   Chill for at least 2 hours, until very cold. Horchata separates as it stands, so stir or shake it before every pour.

10. 10

    Serve in tall glasses with a pinch of cinnamon on top. Drink within 2-3 days.

Imported from deliciousobsessions.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.