Should we embrace changes or shun them? Many things in life would have perished long ago without adapting to the new environment including the Horchata.
Horchata de chufa is a Spanish drink made of tiger nuts. Originally though as its name implies, it’s made of barley but since traveled through the Atlantic and took up a new home in Mexico, it’s made of rice. Another thing that traveled from the old continent and survived the best it could.
Originally from Valencia, Spain where legend says that after the king has first been served by a cup of Horchata, he said in Valencia “Açò és or, xata!” which translates to “It’s gold, pretty girl”
It definitely sounds better than the linguistic explanation that roots in the Latin expression of “made from barley” but anyone can pick the version closest to one’s heart.
Ingredients
Type 1 – Horchata made from Tiger nuts
- 1 cup / 200g Tiger nuts
- 4 cup / 1000ml Water
- ½ cup / 70g Almond (optional)
- 1 stick Cinnamon (optional)
- ½ stick Vanilla (optional)
Type 2 – Horchata made from rice
- 1 cup / 200g Rice
- 4 cup / 1l Water or Milk
- ½ cup / 70g Almond (optional)
- 1 stick Cinnamon (optional)
- ½ stick Vanilla (optional)
Milk or evaporated milk can be used instead of water to dilute the horchata.
How to make Horchata
Type 1 – Horchata made from Tiger nuts
- Rinse the tiger nuts.
- Soak the tiger nuts in 2 cups of water for 8 to 24 hours.
- Place the soaked tiger nuts and some soaking water into a food processor.
- Add the optional almonds, cinnamon and vanilla too and give it a whirl. Depending on the size of the food processor, we may need to do this in batches.
- If it doesn’t seem to be blending nicely then add a bit more water and process it until there is a uniform mixture.
- Pour the pureed nuts into a sieve.
- Add the remaining water along with the soaking water. We can use more water but be mindful of that too much water will dilute the mixture, making it too watery.
- Let the whole thing soak for about 15 minutes then lift the sieve and press out all of the liquid from the nuts. Alternatively a cheesecloth can be used or even better invest in a vegan milker.
- This is the time to taste the Horchata and add sweetener if necessary.
- Pour the Horchata into a pitcher or bottle and place it into the fridge until serving.
Enjoy!
Type 2 – Horchata made from rice
- Rinse the rice.
- Soak the rice in 2 cups of water for 8 to 24 hours.
- Place the soaked rice and some soaking water into a food processor.
- Add the optional almonds, cinnamon and vanilla too and give it a whirl. Depending on the size of the food processor we may need to do this in batches.
- If it doesn’t seem to be blending well then add a bit of more water and process it until there is a uniform mixture.
- Pour the pureed rice and nuts into a sieve.
- Add the remaining water along with the soaking water. We can use more water but be mindful of that too much water will dilute the mixture making it too watery.
- Let the whole thing soak for about 15 minutes then lift the sieve and press out all the liquid from the nuts. Alternatively a cheesecloth can be used or even better invest in a vegan milker.
- This is the time to taste the Horchata and add sweetener if necessary.
- Pour the Horchata into a pitcher or bottle and place it into the fridge until it’s been served.
Enjoy!
Note: It is crucial to soak the rice before blending it otherwise it won’t break up into small enough pieces, resulting a too thin watery mixture.
Horchata Drink Recipe
Should we embrace changes or shun them? Many things in life would have perished long ago without adapting to the new environment including the Horchata.
Ingredients
Type 1 – Horchata made from Tiger nuts
- 1 cup / 200g Tiger nuts
- 4 cup / 1000ml Water
- ½ cup / 70g Almond optional
- 1 stick Cinnamon optional
- ½ stick Vanilla optional
Type 2 – Horchata made from rice
- 1 cup / 200g Rice
- 4 cup / 1l Water or Milk
- ½ cup / 70g Almond optional
- 1 stick Cinnamon optional
- ½ stick Vanilla optional
Instructions
Type 1 – Horchata made from Tiger nuts
- Rinse the tiger nuts.
- Soak the tiger nuts in 2 cups of water for 8 to 24 hours.
- Place the soaked tiger nuts and some soaking water into a food processor.
- Add the optional almonds, cinnamon and vanilla too and give it a whirl. Depending on the size of the food processor, we may need to do this in batches.
- If it doesn’t seem to be blending nicely then add a bit more water and process it until there is a uniform mixture.
- Pour the pureed nuts into a sieve.
- Add the remaining water along with the soaking water. We can use more water but be mindful of that too much water will dilute the mixture, making it too watery.
- Let the whole thing soak for about 15 minutes then lift the sieve and press out all of the liquid from the nuts. Alternatively a cheesecloth can be used or even better invest in a vegan milker.
- This is the time to taste the Horchata and add sweetener if necessary.
- Pour the Horchata into a pitcher or bottle and place it into the fridge until serving.
- Enjoy!
Type 2 – Horchata made from rice
- Rinse the rice.
- Soak the rice in 2 cups of water for 8 to 24 hours.
- Place the soaked rice and some soaking water into a food processor.
- Add the optional almonds, cinnamon and vanilla too and give it a whirl. Depending on the size of the food processor we may need to do this in batches.
- If it doesn’t seem to be blending well then add a bit of more water and process it until there is a uniform mixture.
- Pour the pureed rice and nuts into a sieve.
- Add the remaining water along with the soaking water. We can use more water but be mindful of that too much water will dilute the mixture making it too watery.
- Let the whole thing soak for about 15 minutes then lift the sieve and press out all the liquid from the nuts. Alternatively a cheesecloth can be used or even better invest in a vegan milker.
- This is the time to taste the Horchata and add sweetener if necessary.
- Pour the Horchata into a pitcher or bottle and place it into the fridge until it’s been served.
Notes
It is crucial to soak the rice before blending it otherwise it won’t break up into small enough pieces, resulting a too thin watery mixture.
Pin now, Enjoy later!
Oh my, I love horchata. I always buy the sugar free version in the supermarket. It’s very delicious, refreshing and healthy.
Now, thanks to your recipe I can make my own.
Thanks you!