Horchata- Spanish Local Drink

Whilst I was staying in Valencia, I came across a local drink, it was really hot during my stay and I walked a lot, so finding this chilled, milk-like drink was perfect. At first, I thought it was almond milk, but it has a slightly different and distinctive taste. This was my first, and certainly not my last Horchata!

While Horchata de Chufa was popularized in Spain, it originated in North Africa as far back as 2400 B.C. The Moors brought it to Spain during the Muslim conquest. In Valencia it was given the name of Horchata, before that it was known as Kuunu aya.

Horchata or Orxata (in Valencian) Is a drink made from soaked, ground, and sweetened Tiger nuts it is similar in taste and appearance to various kinds of plant milk beverages. It originated at least as far back as 13th-century Valencia, where it is known as Horchata de Chufa. It is regaining popularity outside of Spain because of its numerous health benefits.  In a recent study it was shown to have high levels of resistant starches it’s also gluten and nut- free. This is a healthy milk substitute ideal for those who are dairy and lactose intolerant or vegan, it can also be used in tea, coffee, cooking, smoothies and anywhere else you would use milk. 

There are other delicious Horchata recipes in Latin America, but they’re made with other nuts and even with rice and some are not vegan. In the USA, Horchata, was the most popular drink of 2019. The coffee giant Starbucks have made a blended drink called the Horchata Frappuccino, made with almond milk, cinnamon dolce syrup and ice topped with whipped cream, caramel, cinnamon and sugar sprinkles. Clearly not as healthy as the original version or vegan!

While they are called Tiger nuts, they aren’t nuts at all, but are actually the tubers of a type of grass-like plants. With a flavour reminiscent of both coconut and almond, they earn their name from a tiger-striped exterior. They can be eaten freshly dug out of the ground, or roasted, boiled, or juiced. One of the hottest superfoods on the market, Tiger nuts are naturally sweet and are prebiotic which means they help your body to be able to more easily grow helpful probiotic bacteria also they are high in antioxidants, vitamins C and E and minerals such as iron, potassium, and magnesium. Tiger nuts were a vital component of our ancestors diet, the tiny tubers are high in fibre and low in calories and fat. So, as well as making a very tasty drink particularly chilled with ice on hot days, Tiger nuts have numerous health benefits so it’s really good for you too!

The traditional recipes are made with a lot of refined white sugar. So, I have found a healthy but delicious version for you to try instead. I have seen recipes that add other flavours, but personally I prefer the plain version. You can buy plain raw Tiger nuts from most Whole Foods and online retailers.

Horchata- Ingredients:

200g organic tiger nuts, 500ml filtered water, a cinnamon stick, lemon peel, any natural sweetener of your choice like 1 tsp honey or 4 Medjool Dates, optional grated cinnamon.

To make

Soak the Tiger nuts in water for at least 4-6 hours or overnight. 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 cheesecloth over a large bowl and squeeze until all the liquid has drained. Blend it with the dates or your favourite natural sweetener. 

The Horchata favour will improve and develop if chilled in the fridge for a while. I like to add some ground cinnamon on top when ready to drink.

Keep in the fridge, it should store for 2 days. There is a lot of sediment that settles at the bottom, do not discard as this contains all the flavour and nutrients. Just shake up to mix the sediment back into the milk.

NB- I have tried a version with Almond milk, although it’s not traditional Horchata recipe by any means, it still has a Spanish flavour. You can use the recipe in the same way by making the milk with almonds instead of Tiger nuts.