Now that it is clear that tiger nut milk is not the only or the first one documented in our gastronomic culture, it is very easy to try variations by playing around with the ingredients. Starting from our almond horchata recipe, we suggest using the walnut to refresh the summer with a delicious alternative that is very easy to make at home.
The difference between a horchata and a vegetable drink can be established in that the first is conceived as a soft drink for occasional consumption, is sweet and can be flavored with ingredients such as vanilla, cinnamon or lemon. In our walnut horchata we leave the amount of sugar a little to personal taste, recommending getting the palate used to less sweet drinks which will also make the pure flavor of dried fruit stand out more.
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At home we prefer the caramelized touch and darker tone left by panela or moist brown sugar, although we have also tried sweetening horchata with sweetenerand if it is your option, we recommend the liquid sucralose, which does not leave a strange taste and mixes very easily in cold drinks; yes, be careful when adding it because it is much more powerful than sugar and only a few drops are needed.
It is preferable to start with walnuts in the shell and open them at home, they will be tastier and fresher, but we can also use canned and peeled walnuts. Optionally, especially in the second case, to enhance its aroma we can lightly toast them in a large skillet without oil, over low heat, without letting them take color. Cool.
Wash the walnuts by discarding the tap water a couple of times and cover again with plenty of clean water. Let to soak between four and six hours. Discard that water and rinse again.
Arrange the nuts in the container of the utensil that we use to make vegetable drinks, add a liter of water and blend with a blender by hand until all nuts are finely ground. If you don’t have such a utensil, grind in any other container or use a food processor.
Pour the mixture using the filter of the utensil or a muslin type cloth or a special one for making cheese, jellies or yogurt, trying to squeeze the crushed nuts very well until leaving a dried pulp paste. Taste and adjust the amount of sugar or sweetener to taste, and add a little more water if you prefer less dense.
To flavor it with lemon, simply leave a cut washed skin without white part inside while it cools, or do the same with a few cinnamon sticks or an open vanilla pod. Serve very cold.
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With what to accompany the walnut horchata
The walnut horchata must serve it very cold, stirring the mixture well beforehand in case the components had separated to homogenize it. It is a very refreshing and tasty drink, perfect to drink without further ado at any time of the day, especially appetizing in the mid-afternoon as a snack on days of intense heat. We could accompany it with some homemade cookies, a piece of sponge cake or even fartons, as is usually done with tiger nuts.
In DAP | From barley water to burret and lie: this is how Valencian summer drinks are (beyond horchata)
In DAP | The tiger nut and its uses beyond the Valencian horchata: characteristics, properties and how to take advantage of it in the kitchen
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The news
Walnut horchata recipe: a delicious variant of the refreshing summer drink (with or without sugar)
was originally published in
Direct to the Palate
by Liliana Fuchs.