Tigernut Horchata Recipe

April 15, 2016
by Merce Muse for Thrive Market
Tigernut Horchata Recipe

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:


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


Combine tigernuts, 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

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This article is related to: Dessert, Food, Gluten-Free, Paleo, Vegetarian, Recipe

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