Horchata

We leave all the tigernuts to soak for 12 hours changing the water at least once (if any tigernut remains floating after a while throw it away because it may be bad). Once these 12 hours have passed, remove the water and throw it away.

Place the tigernuts in the blender beaker with about 250 ml of water.

Crush the tigernuts and add sweetener to taste, in my case 4 dates that we also crushed together with the tigernuts. (We will observe a slight change of color)

The contents are passed through a cloth strainer using a mortar and pestle to remove all the liquid from the pulp.

Once all the liquid has been removed, add 750 ml of water to complete the liter.

Shake and store in the desired container and keep it in the refrigerator to serve it very cold.

⚠️ It should be consumed within 24 hours as it has no preservatives.

There is a device called chufamix, which for those who love homemade horchata, I recommend it (as it makes the process not so heavy).