🥤 Horchata de chufa (tigernut milk)
Horchata de chufa is a Valencian summer drink made from tigernuts, small tubers that are soaked, ground with water, strained and sweetened with sugar and a touch of cinnamon. It is milky white, naturally creamy and refreshing, with an earthy, slightly nutty sweetness. It is served ice-cold, traditionally with long sponge pastries called fartons.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 250 g dried tigernuts
- 1 litre cold water
- 100 g sugar
- 1 small piece of cinnamon stick or a pinch of ground cinnamon
- Ice to serve
Method
- Rinse the tigernuts and soak them in plenty of water in the fridge for 24 hours, changing the water once.
- Drain, then blend with the cold water and cinnamon until very fine.
- Strain through a fine cloth, squeezing out all the liquid.
- Stir in the sugar until dissolved and chill well.
- Serve very cold, over ice or half-frozen.
How to make it lighter
- Start with half the sugar: tigernuts are naturally sweet.
- Serve a 200 ml glass instead of a large one.
- Skip the sweet pastries usually served alongside.
History
Tigernuts have been grown around Valencia, especially in the comarca of L'Horta Nord, for centuries, and the crop is generally linked to the period of Arab rule. Horchata de chufa from Valencia has a protected designation of origin, and horchaterías across the region serve it fresh in summer.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →