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.

Mallorcan Almonds

The Moors planted the first Almond trees in 903, they missed the soft, velvety taste of an almond tart at the end of the meal. There are now an estimated 5 million almond trees all over the island, almonds are a major crop and contribute to the island’s revenue.

 In the 1880s, the vineyards were destroyed by Phylloxera- a tiny yellow wine pest, which had destroyed vineyards in France, Portugal, Germany and Italy. Desperate Mallorcan farmers decided to plant less vulnerable almond trees in the destroyed vineyards. Almond trees also promised stable prices and had a constant market. 

Today almost 50% of the almond growth is exported abroad mainly to Belgium and Germany. However, the problems for mallorcan farmers are not over, almonds may become an endangered species. An infection hit the island over a decade ago and according to scientist Eduardo Moralejo, an estimated 150,000 Mallorca almond trees have succumbed to the disease since 2010. Moralejo's conservative guess is that somewhere between 800,000 and 950,000 trees are affected. That’s 70% of all almond trees are currently infected, though official numbers come in at a significantly lower 50%. Happily, the disease is finally being taken seriously and a number of entities are coming up with creative ways to combat the problem. Studies are being conducted all over Europe that are looking to eradicate the bacteria’s power and save the trees. Mallorca’s almond trees are in danger but measures are being taken to ensure they are not completely wiped off the face of the island. With the hard work and resourcefulness of Mallorcan farmers, I feel sure that Mallorca almonds will continue to be enjoyed for generations to come.

From January to February, large parts of the Monturi plains are transformed by sweet almond trees, Prunus Dulcis, farmers here have been harvesting almond trees there for centuries. After two years when a sapling has produced at least a few hundred blossoms and the trunk has reached the right size, blossoms of the desired variety are grafted on. The trees will reach full maturity after about 10 years. The harvest time is in late summer. In a similar way to olives, traditional farming methods are used: the nuts are knocked off the tree to fall onto the net under the tree. The kernels are then removed from the hard shells ready to make biscuits, chocolate, nougat, oil, liqueur. 

Mallorca almonds are said to be the best in the world, and the almond blossom is a major attraction for visitors to the island. The delicately scented Pink and White blossom adds a special beauty to the landscape. There are many different native varieties of almond cultivated on the island of Mallorca and the denomination Mallorca is used to cover all the varieties produced there. These nuts are characterized by their pleasant flavour, by the complete absence of bitter almonds, and by their high-fat content. These high-quality almonds have meant that locals have been cooking with almonds for hundreds of years. In my last blog we talked about the nutritional benefits of almonds but they are also versatile and taste wonderful. Roasted, toasted, smoked or blanched, almonds are available to buy everywhere on the island. Traditional Mallorcan cuisine uses almonds with fish, with meat and in sweet dishes.  As in mainline Spain, almonds are popular in various desserts. At Christmas, Turron is considered a great favourite. Gato d´Ametlla, is the delectable almond cake that Mallorca is known for, I have attached a recipe below, although there are lots of variations to make.

Mallorcan almond flour-free cake: Serves 8

Ingredients:

7oz/200g blanched almonds, 5 large eggs, separated, 7oz/200g caster sugar, finely grated orange zest 1 teaspoon, 1 teaspoon ground cinnamon, butter for greasing the tin, and icing sugar for dusting. Orange zest to decorate is optional.

Preheat the oven to 170°C/325F/gas mark 3. Grease a 23cm round cake tin with butter and dust it out with flour. Put the almonds into a food processor and grind them to a very fine powder. Using an electric whisk, beat the egg yolks and sugar together in a bowl for 4–5 minutes until pale and creamy. Fold in the almonds, orange zest and cinnamon. The mixture will be quite stiff. Clean the beaters of the whisk, then use to beat the egg whites in a large clean bowl until they form soft peaks. Add two large spoonsful of the egg whites to the mixture to loosen it slightly, then gently fold in the remainder. Pour the mixture into the prepared tin and bake for 40 minutes until a skewer, pushed into the centre of the cake, comes away clean. Leave the cake to cool in the tin, then turn out and dust with icing sugar. To add some extra Majorcan spirit, grate orange over the top!

As I mentioned before, almonds are a remarkable source of income to the agricultural Mallorca and therefore very important to pay tribute to, several events are held on the island to celebrate almonds. In the town of Son Servera, you can visit an almond-themed fair coinciding with the blossoming of the trees. The Fira de la Flor d’Ametler is held in February in the grounds of Ses Cases de Ca s’Hereu, a finca in the town of Son Servera dating from the 18th century. You most certainly should never leave Mallorca without having tasted the Gato d´Ametlla eaten with almond ice-cream and a coffee accompanied by a small glass of Flor d’Ametla the famous liqueur made of almonds. This fair is known to be one of the most interesting fairs on the Mallorcan cultural scene.

Fira de la llet d’Ametlla is a Yuletide almond milk festival on Mallorca in December. The sweet flavour of almonds makes them ideal for milk- making. Celebrated in Pla de na Tesa in Marratxí, local almond farmers take their produce into town to allow people to taste almonds and almond-based dishes that are deep-rooted in traditional Mallorca cuisine. You can wander around the Aristan stalls and look at the old vehicles, traditional almond-farming machinery and animals and see presentations on growing almonds and the subsequent production of almond milk. It’s also a great chance to buy some unique Christmas presents from artisan makers.

I always love the chance to combine a cultural experience with some eating and shopping!