Spanish horchata de chufa

Ingredients

• 1 cup tiger nuts
• 2 cups water (for soaking, or more as needed)
• 2 cups water (for blending (or add slightly more eg 1/4cup/60ml))
• 1/8 tsp cinnamon (or a little more, to taste)
• 1/8 tsp lemon zest (or a little more, to taste)
• 2 tsp sugar (or a little more, to taste)

Instructions

1. 1

   Place the tiger nuts in a bowl and cover with water and a layer above them, around the first 2cups/480ml listed above. Place in the fridge and leave to soak for 18-24 hours.

2. 2

   After soaking, drain and rinse the soaked tiger nuts well.

3. 3

   Place the tiger nuts in a blender with half of the second lot of water (ie around 1 cup/240ml). Blend well until the tiger nuts are broken up and the mixture looks milky and frothy.

4. 4

   Strain the mixture through a fine mesh sieve, collecting the liquid, then transfer the tiger nut mixture back to the blender. Add the remaining water, cinnamon and lemon zest and blend again.

5. 5

   Strain the mixture again, adding the liquid in with the first liquid you strained. Press down on the tiger nut grains with the back of a spoon or spatula to get as much liquid out of them as you can then discard the solids.

6. 6

   Chill the mixture until needed and/or serve with some ice. You can top the glass with a dusting of cinnamon for garnish, if you like.