Tiger Nut Horchata Recipe

April 15, 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″]

Share this article

Merce Muse

Thrive Market Food Editor


Download the app for easy shopping on the go

By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.

If you are visually-impaired and having difficulty with our website, call us at 1‑855‑997‑2315

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Thrive Market 2022 All rights reserved.