Spanish-Style Tiger Nut Horchata Recipe

1. 1

   Line a fine-meshed sieve with a double layer of cheesecloth and set it over a deep bowl. Drain tiger nuts and add to blender. Add hot water and blend on high speed until homogenous and almost smooth, about 2 minutes. Carefully pour blended nuts through cheesecloth-lined sieve. Gather ends of cheesecloth together and squeeze out remaining liquid.

2. 2

   Add sugar and salt to horchata and whisk together. Cool completely, then transfer to a bottle or container and store in the refrigerator for up to one week. Serve horchata over ice, sprinkled with cinnamon.

* Per serving · 4 servings · Values may vary.

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