Horchata de almendras o chufas
This recipe needs advance preparation!
Horchata de almendras o chufas | |
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Best recipe reviewAlmond soup! 2/5 Lobster bisque any day! Jerry |
Horchata in a taquería in Seattle, Washington, USA. The horchata is the jar on the right. | |
Servings: | Servings: 8 - Makes about 600 ml |
Calories per serving: | 91 |
Ready in: | 13 hours, 10 minutes |
Prep. time: | 13 hours |
Cook time: | 10 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 12th April 2013 |
This is a Spanish recipe for nut 'milk' (horchata), which is more commonly made using 'chufas' (tigernuts). It is also made with almonds (almendras), although to a lesser extent, and that is what I have used as I have never seen tigernuts for sale in the UK.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 125 g ground almonds or ground tigernuts
- 600 ml water
- 1 tablespoon sugar (or to taste)
- Small pinch of powdered cinnamon
Method
- Place the almonds in a jug and stir in the water.
- Place in the fridge and leave for 12 hours.
- Strain the water from the almonds or tigernuts into a saucepan - see Chef's Notes below.
- Add the sugar and cinnamon to the pan and bring to the boil, stirring constantly. The sugar should have dissolved by then.
- Allow to cool, pour into a glass or jug and refrigerate until cold.
Serving suggestions
Ideal for when lolling around in the garden on a hot day.
Chef's notes
If using almonds, do not thow them away when you have strained them from the water. You can re-use them to make Ajo Blanco Malagueño - my favourite summertime soup.
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