Horchata de almendras o chufas
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.
- 125 g ground almonds or ground tigernuts
- 600 ml water
- 1 tablespoon sugar (or to taste)
- Small pinch of powdered cinnamon
- 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.
Ideal for when lolling around in the garden on a hot day.
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