Sweet and refreshing, this traditional drink is typical from Valencia. Also, it is one of the most famous drinks of Spain. It can be prepared from different products (almonds, rice, coconut, sesame seeds, and barley), but the most common horchata is made of ground chufa nuts.
This type of horchata dates from the period of Muslim presence in Valencia, so it has a long tradition in Spain, but specially in the Mediterranean area.
It can be served ice cold as a healthy refreshing drink in the summer and it is often served with fartons, a typical pastry from Alboraya, a town of Valencian.
Horchata de chufa
- ½ lb/250 g/8 oz) chufa nuts
- ¼ gal/1 lwater
- 1 cinnamon stick (optional)
- 1 tsp grated lemon peel (optional)
- ½-1 cup of sugar
- Makes ¼ gal or 1 l
- Soak the chufa nuts in water for 24 hours.
- Put in a blender the chufa nuts and grind them to a soft paste. Add the water (as needed), the cinnamon stick and the lemon peel (the lemon peel can also be blended with the nuts). Refrigerate for a couple of hours.
- Add the sugar (the first time try with little sugar and add more if needed) and stir well.
- Remove the cinnamon stick.
- Press the mixture through a fine mesh strainer and then through a fine cloth filter to get the horchata (the fluid, without any large particle).