Spanish Horchata De Chufa

Ingredients

• 250 grams Dried tiger nuts (chufas)
• 1 liter Cold filtered water
• 100 grams Granulated sugar
• 1 piece Cinnamon stick
• 1 strip Lemon zest(optional)
• 1 cup Ice cubes(optional)
• 1 pinch Pinch of salt
• 500 ml Soaking water

Instructions

1. 1

   Thoroughly wash the tiger nuts in cold water to remove any dirt or debris.

2. 2

   Place the tiger nuts in a large bowl, cover with 500ml of water, and soak at room temperature for 12 to 24 hours.

3. 3

   Drain the soaked tiger nuts and rinse them again under cold running water.

4. 4

   Place the soaked nuts into a high-speed blender with 1 liter of fresh cold water and the lemon zest.

5. 5

   Blend on high speed for 2-3 minutes until the mixture is completely pulverized and looks milky.

6. 6

   Strain the mixture through a very fine mesh sieve or a nut milk bag into a large pitcher, squeezing hard to extract all liquid.

7. 7

   Stir in the sugar and a pinch of salt until the sugar is completely dissolved.

8. 8

   Chill the horchata in the refrigerator for at least 2 hours and serve ice-cold, optionally garnished with a cinnamon stick.