Valencian horchata de chufa — the traditional Spanish drink with tiger nuts

Horchata de chufa — or orxata de xufa as the locals call it — is the typical drink of Spain’s Valencian Community, made for centuries from the tubers of the plant Cyperus esculentus, known as tiger nuts or chufa, as Wikipedia writes. Sweet, refreshing and naturally dairy-free, it is enjoyed cold on hot days, often accompanied by traditional fartons.

Ingredients (for about 6 glasses / 1 litre)

• 250 g tiger nuts (chufa)
• 1 litre cold water (plus extra water for soaking)
• 100–150 g sugar (to taste)
• 1 cinnamon stick (optional)
• 1 strip of lemon peel, only the yellow part (optional)
• Ice cubes, for serving
• Ground cinnamon, for sprinkling

Preparation steps

1. Wash the tiger nuts well in cold water. Put them in a container with cold water and leave them to soak for 12–24 hours in the refrigerator. Then drain and rinse them.
2. Put the soaked nuts in a blender with 500 ml cold water and blend for 1–2 minutes, until they become a smooth paste.
3. Strain the mixture through a clean cloth (or a fine sieve) into a large container, squeezing the cloth well to extract all the liquid.
4. Return the remaining pulp to the blender with the remaining 500 ml water, blend again and strain again into the same container.
5. Add the sugar and stir well until it dissolves completely. If you wish, add the cinnamon stick and the lemon peel.
6. Leave the horchata in the refrigerator for at least 2–3 hours, so it cools completely and absorbs the aromas.
7. Remove the cinnamon and the peel, stir well and serve in glasses with ice and a sprinkling of ground cinnamon.

Preparation time: 20 minutes active + 12 hours soaking + 2–3 hours chilling
Servings: 6 glasses (about 1 litre)