- 1 liter of water to soak the tigernuts .
- 1 liter of water to make the horchata.
- 220 grams of tigernuts (chufa)
- 50 grams of organic cane sugar or 20ml of agave syrup
- a pinch of fresh ginger (optional )
- Soak the tigernuts in cold water for 24 hours before processing. The following day remove them from the water.
- Fill the ChufaMix container with 1 liter of water and insert the filtering glass.
- Add the pre-soaked tigernuts, desired sweetener and a hint of fresh ginger.
- Blend the mixture with a hand blender for 2-3 minutes . Due to the large amount of tigernuts stored in the filtering glass the blender can eventually jam. If this happens, remove and reinsert slowly moving it in short up and down movements. (like milking a cow!!)
- Once blended, leave it to marinate for 5 to 20 minutes.
- Remove the pulp with a wooden spoon to begin the straining process. When the pulp is quite dry, press gently using the ChufaMix´s mortar to squeeze out the last drops.
It is made with natural or cold water. If you aren´t going to consume it right away, store it in the fridge because if not, it will expire in just a few hours.
Tips and Alternatives
- When the drink has rested , we will see that a sandy sediment appears in the bottom of the container. This is the unmistakable sign of natural horchata. Just shake well before serving.
- A very interesting option to improve the blending process is grinding the chufa or tigernut beforehand and making horchata from ground chufa. When we prepare the horchata with ground chufa, the blending process is simpler because the pulp is lighter. To grind the chufa, you´ll need a professional grinder (Thermomix or Conassi ) or a good manual traditional one.
- Drink marination improves its flavor, the second or third day after its preparation it will have a “gourmet” homemade horchata flavour.
- The pulp of the chufa is very sandy and fibrous so it´s not advisable to use it to make chocolate cream. It is possible to add it directly to yoghurt or salads, or as an ingredient in baking recipes.