Spanish Almond Horchata with Chufa in a Homemade Version Recipe
Horchata de chufa is a popular drink from Valencia based on tiger nuts, but in a homemade European version it’s often made with almonds. It’s a chilled, lightly sweet plant-based drink that Spaniards sip in summer with sweet buns called fartons. It’s perfect for quenching thirst on a hot afternoon and can easily replace dessert.
This homemade almond horchata brings a taste of Valencia into your kitchen using simple ingredients you can find anywhere. It’s naturally dairy-free, refreshing and aromatic with lemon and cinnamon, and you can easily adjust the sweetness and thickness to your liking.
Chef's tips
Use good-quality, fresh almonds – rancid nuts will ruin the delicate flavor of the drink. Blend thoroughly so the pulp is as fine as possible; this will give you a creamier horchata and make straining easier. Don’t skip the pinch of salt – it subtly enhances the sweetness and nutty taste.
How to serve
Serve very cold, ideally straight from the fridge, with plenty of ice. Pair it with sweet pastries such as brioche, cinnamon rolls or simple yeast cakes. On very hot days you can partially freeze the horchata and blend it into a slushy-style drink.
Ingredients
- almonds blanched, whole - 150 g
- water cold, boiled - 800 ml
- sugar or to taste - 3 tablespoons
- lemon zest thin strip, without the white pith - 1 strip
- cinnamon ground or a small piece of cinnamon stick - 0.5 teaspoons
- salt - 1 pinch
- ice for serving
Preparation
- Pour cold water over the almonds and leave them to soak for at least 4 hours, preferably overnight, so they soften. Then drain them in a sieve.
- Transfer the soaked almonds to a blender, add 400 ml of cold water, the strip of lemon zest and the cinnamon. Blend for 1–2 minutes on high speed until the mixture is as fine and milky as possible.
- Add the remaining 400 ml of water and the sugar, then blend for another 30 seconds so everything combines well.
- Prepare a large sieve lined with a thick cheesecloth or a clean kitchen towel set over a bowl or jug. Pour the almond mixture onto the cloth and strain slowly, squeezing the liquid thoroughly from the almond pulp with your hands or a spoon.
- Add a pinch of salt to the drink, stir and taste – add more sugar if needed.
- Chill the horchata in the fridge for at least 1 hour so it gets properly cold. Serve well chilled with ice cubes.
Storage
Napój przechowuj w lodówce w zakręconej butelce lub dzbanku z pokrywką i przed każdym nalaniem wstrząśnij, bo naturalnie się rozwarstwia.
