Things to know about Horchata de Chufa Recipe
The Drink of The Gods – is how they refer to Horchata de Chufa. And it’s called that because for such a simple drink that consists of about 3-5 ingredients at the maximum, you probably won’t find another drink that’s healthier than this. Jampacked with all sorts of vitamins, minerals, and nutrients, how can you go wrong? It’s almost guilt-free if you just substitute the sugar with a sweeter or another alternative.
Horchata de Chufa is very popular in Valencia because tiger nuts aren’t grown just about anywhere in Spain, but because of its climate and fertile land around the vicinity, it’s the hometown of the tiger nut, as most of the tiger nuts you will find in Spain mostly come from Valencia.
In the city and the surrounding areas, you will find a lot of Horchaterias. Though this is something you can drink all year round, this is most especially popular during the summer. Nice, light, healthy, and refreshing – you definitely can’t go wrong with this one. Curious or missing some authentic Horchata de Chufa? Fret not, as it’s surprisingly easy to make as it only has 3 ingredients. 36 hours of preparing the tiger nuts, soaked in water to make it tender, and a couple of hours or maybe even just one and there you have your homemade traditional Horchata. Even though the waiting time just to get it ready is quite a while, it’s worth the wait!
Refreshing Spanish Traditional Sweet Tiger Nut Milk Drink from Valencia. Authentic Recipe of Horchata de Chufa.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 ml (33.81 floz) Water
- 250 grams (8.82 oz) Tiger Nuts Valencian
- 125 grams (4.41 oz) White Sugar – Regular Sugar – Granulated Sugar or powdered sugar
- In a bowl, place the tiger nuts and add water until it is completely submerged. Cover with cling wrap
- Soak for a total of 36 hours, changing the water4-5 times or until the water is clear.
- After soaking, give it one rinse and set aside.
Horchata de Chufa
- In a food processor, add the tiger nuts, water, and sugar and blend until you get a consistency that is almost like a puree.
- Remove from the food processor and transfer to a bowl. Set aside.
- Using a sieve and a rubber spatula, over a bowl, gradually add the tiger nut puree and press through or mash against the strainer to get the liquid separated from the solids. See to it that the mixture is almost dry as if there is no more liquid passing through. Repeat this step until you have used up all of the mixtures and have gotten all the liquid from them.
- You want the Horchata de Chufa to be free from any other solids. Strain again using a china/clean cloth. This might take time as the china/clean cloth is much finer. You may let it sit for a couple of more minutes while stirring occasionally to speed up the process.
- The final product of this should be similar to milk. Once the previous is done, you may adjust the flavor of the Tiger nut milk by adding more sugar or leaving it as is if you are already satisfied with its flavor.
- Allow this to cool in the fridge for about at least an hour. This is best served with a generous serving of ice!
Do not rush the soaking procedure as this is the step that will make it easier to blend and pass through a sieve, and then a china/clean cloth. The tiger nuts should be extra tender.
When blending the tiger nut mixture, make sure that your mixture is smooth like a puree. See to it that there aren’t any chunks left. The smoother and finer your puree is, the easier it will be to pass through the china/clean cloth.
Around Valencia, Spain, there are a handful of Horchaterias and the Horchata is usually served with fartons. These are long, semi-sweet, and sugary pastries.
— Specific Atributes of This Recipe:
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