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