Tiger Nut Horchata Recipe

April 15th, 2016

While Mexican horchata is made from white rice, traditional Spanish horchata uses tigernuts, nutty tubers with a flavor similar to coconuts. Soaking them overnight gives the sweet drink a thick, creamy texture. An added bonus? They’re perfectly suited to raw and Paleo diets. 

Tigernut Horchata

Yield: 4 servings
Active Time: 10 minutes
Total Time: 1 day


1 cup tigernuts
1 cinnamon stick
4 cups water
Small pinch sea salt
2 tablespoons raw honey
Ground cinnamon, to serve


Combine tiger nuts, cinnamon stick, and water in a bowl, cover, and let soak overnight. The next day, discard cinnamon stick and transfer contents of bowl to a high-speed blender with sea salt. Blend on high until smooth and creamy. Strain mixture through cheesecloth and discard solids. Stir in honey and serve over ice with a sprinkle of ground cinnamon on top.

Photo credit: Paul Delmont

[product sku=”854437005073″]
[product sku=”089836194978″]
[product sku=”089836185136″]
[product sku=”078314011050″]
This article is related to: Dessert, Food, Gluten-Free, Paleo, Recipe, Vegetarian

Share this article

Merce MuseThrive Market Food Editor

Shop this post

Try it risk-free to save up to 50% off retail