Tiger nut milk shake
We couldn't let summer go by without the Valencian tiger nut horchata recipe. Lola, author of Loleta, life, market&cooking , brings it to us today so that we can enjoy an even sweeter and more refreshing summer!
Horchata and summer go hand in hand. At home I remember as if it were yesterday the summer snacks in which we filled the ice bucket with horchata to make horchata granitas on hot afternoons.
Making horchata at home is super easy . All you need is a powerful food processor or blender to fully grind the tiger nut. But even more important is a good mesh that does not let anything solid pass through and that will make the horchata smooth and completely liquid.
It must also be taken into account that it cannot be prepared from one moment to the next, but rather you have to leave the tiger nuts to soak for at least 24 hours so that they swell and soften. The softer the tiger nuts, the easier it will be to get all their flavor.To finish , it is important to keep it in a bottle with a stopper that isolates the horchata from the air, smells and flavors of the fridge. And I am in love with this airtight Italian glass Luigi Bormioli bottle that is always full in my fridge.
Airtight glass bottle Luigi Bormioli and Mediterranean glass glasses
Ingredients
- 500gr of tiger nuts*
- 2 liters of water
- 200g of icing sugar
*It is recommended that they be from Valencia, and if they have a denomination of origin, so much the better. This way you ensure the great flavor thanks to a quality tiger nut (with dry tiger nuts you will never get the best result, despite giving them good hydration).
Preparation
- Soak the tiger nuts in a large bowl . Cover with water and leave to rest for 24 hours in the fridge. We changed the water at least once.
- The next day, wash and drain the tiger nuts. Put them in a food processor and blend with half the water. You have to grind them well to form a paste.
- On a large bowl (I love to use this one made of recycled glass from Mediterranea ) we will place our Gefu cotton mesh . This mesh, apart from helping to retain residue very well, cleans very well and makes squeezing very easy because it is very large and you can hold it amply even after incorporating a large amount of mixture.
- On the mesh, we will dump our ground tiger nuts and squeeze them. Little by little all the horchata will come out. We will tighten well with our hands rotating.
- When no more liquid comes out, return the crushed tiger nuts to the blender, add the rest of the water and repeat the process. With this repetition we get an extra flavor of the ground tiger nuts.
- We repeat the process and squeeze well. When we have finished, we discard the tiger nuts. Move the horchata and add the icing sugar. Mix well and transfer to a bottle. I have this one from Luigi Bormioli that is made of Italian glass and closes hermetically, which makes it perfect for storing horchata, gazpacho or the juices that we make at home*.
- Chill in the fridge for a few hours (the colder the horchata is, the richer it will be) and enjoy your homemade horchata!
*Although what is even better about the Luigi Bormioli bottles is that the hermetic stopper completely separates from the bottle, allowing it to be served at the table with great elegance and comfort.
Comments
Charo said:
A mi hija le encanta¡¡ pero las dos últimas veces que la hice se estropeó y era como una cola de carpintero, horrible¡¡ no sé porqué ocurre esto pero eran horchatas ecológicas, un trabajo grande… así que no he vuelto a hacerla.
Claudia said:
Gracias, Hermela! Me apunto a lo de acompañarlo con unos fartons, sin duda!! :) Saludos para ti también, y feliz verano!
Claudia said:
Hola Ana Belén, personalmente creo que es una agua que debe desecharse, ciertamente por las impurezas que acaba conteniendo, pero para regar plantas sí te valdrá,sin duda. Un saludo!
Claudia said:
Sin duda, Emma!! Galletas, bizcochos o incluso pan, sin duda alguna podéis aprovechar los restos de chufa, especialmente en todo tipo de recetas dulces (incluso lo he visto en turrón) :) Gracias por la aportación, Emma, un saludo!
Emma said:
Lo que se puede aprovechar son los restos de las chufas trituradas para hacer galletas.
Ana Belén said:
Qué bien! quería una alternativa a las comerciales, que saben demasiado dulces para mí… y no son de mucha calidad… sustituiré el azúcar por dos cucharadas soperas de miel de castaño eco.. seguro que el resultado es espectacular :). Una pregunta, el agua de remojo, no es aprovechable, no, porque tendrá polvo y cosas desechables? porque supongo que la chufa suelte algo en ella,… la puedo aprovechar para regar las plantas?
Hermela said:
Riquísima,y con acompañamiento de unos fartons artesanos una merienda para las tardes de verano,saludos desde Valencia