Horchata de almendras o chufas

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This recipe requires preparation in advance!

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.

Horchata de almendras o chufas
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
Recipe author:JuliaBalbilla
First published:12th April 2013

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Almond soup!


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Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Place the almonds in a jug and stir in the water.
  2. Place in the fridge and leave for 12 hours.
  3. Strain the water from the almonds or tigernuts into a saucepan - see Chef's Notes below.
  4. Add the sugar and cinnamon to the pan and bring to the boil, stirring constantly. The sugar should have dissolved by then.
  5. 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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