If there is a drink associated with summer and vacations, that has to be the Tiger nut milk shake. It goes unnoticed during the rest of the year, but it is to start the heat and fill the shelves of the supermarket with bottles and bricks of horchata. Next to them the fartons, with whom the sea of good avenue forms a couple.
Set up Homemade tiger nut horchata It is very simple, because all you have to do is grind tiger nuts previously hydrated with water and sugar (we allow ourselves the license to add lemon peel and cinnamon).
It is important to have a robust food processor or a powerful hand or glass blender. Otherwise it’s a piece of cake.
Depending on the size of our mixer, we may have to divide the ingredients in half and shred in two batches. Place the drained tiger nuts in the glass of a blender together with the rest of the ingredients. We crush at increasing speed so that the blades do not suffer.
When the tiger nuts are well crushed and no big chunks left, pass the mixture through a fine mesh (we can also use a Chinese). We press hard so that as much horchata as possible comes out.
Moulinex Blendforce Cristal LM439D glass blender – 800 W glass blender, 6 blades with ice crusher function, 5 speeds, easy cleaning and 1.25 L heat-resistant glass jar
With what to accompany the homemade tiger nut horchata
The Homemade tiger nut horchata it should be stored in the fridge and consumed within a week at most. We can serve it with some ice, if we like it very fresh, sprinkle a little cinnamon on the surface and accompany it with fartons, sponge cake, cookies or similar. It’s a great summer snack.
Direct to the Palate | Not just paella: these are the 13 best recipes of Valencian cuisine
Direct to the Palate | Spanish hot chocolate: traditional recipe