Tiger nut milk shake
We couldn't let the 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 slushies on hot afternoons.
Making horchata at home is super easy . All you need is a powerful food processor or blender to crush the tiger nut to the maximum. But even more important is a good mesh that does not let anything solid 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 the tiger nuts must be left to soak for at least 24 hours so that they swell and soften. The softer the tiger nuts are, the easier it will be to get all their flavor.
Finally , it is important to keep it in a bottle with a stopper that isolates the horchata from the air, odors and flavors of the fridge. And I am in love with this hermetic bottle by Luigi Bormioli made of Italian glass that is always full in my fridge.
- 500g 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 is how 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).
- Soak the tigernuts 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 using this one made of recycled glass from Mediterranea ) we will place our Gefu cotton mesh . This mesh, apart from helping to retain the waste very well, cleans very well and makes squeezing very easy because it is very large and you can hold it more than enough even after incorporating a large amount of mixture.
- On the mesh, we will overturn our crushed tigernuts and squeeze them. Little by little all the horchata will come out. We will press well with the 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 from the ground tiger nuts.
- We repeat the process and squeeze well. When we have finished, we discard the tiger nuts. Stir the horchata and add the icing sugar. Mix well and transfer to a bottle. I have this one by Luigi Bormioli that is made of Italian glass and closes hermetically, which makes it perfect for storing horchata, gazpacho or juices that we make at home*.
- Cool in the fridge for a few hours (the colder the horchata is, the tastier it will be) and enjoy your homemade horchata!
*Although what is even better about the Luigi Bormioli bottles is that the hermetic stopper is completely separated from the bottle, being able to serve at the table with great elegance and comfort.