Horchata de Almendra (Almond Horchata)
Recipe submitted by Dean Derhak
Real Horchata from Valencia is made with Chufa (Tiger Nut).
Unfortuantely, Chufa is not available (that I know of) in
A suitable substitute for the Chufas are Almonds, which give
the Horchata the same texture and similiar taste. Horchata is not
a dairy product and contains little fat, so it is often refered
to as "the drink of the gods" for it's rich but lowfat
1/2 kilo (1 pound) Almonds
1/2 kilo (1 pound) Sugar
1 Cinnamon Stick
1 Pinch of Salt
2.5 liters Water (warm)
- The first step is to remove the skins from the almonds.
The best way to do this is to simply buy them already
skinless. If none are available, you will have to boil
the skins off. Put the almonds in a pot of boiling water
and let sit until the skins become very soft. With time,
the skins will dissolve or slide off easily when stirred.
Boiling the almonds is a pain. It is much easier to just
buy them without skins.
- Crush or otherwise pulverise the almonds into a coarse
powder. If you boiled your almonds to get the skins off,
then smash them (or put them in a strong blender while
adding some water) into a mush.
- In a large bowl/container add the 2.5 liters of water
with a pinch of salt. Slice and add the lemon.
- Now mix in the almond powder (or mush). Cover the
container and let it sit at room temperature for 2 hours.
- When the two hours are up, add the sugar and cinnamon
stick. Stir until sugar is completely dissovled.
- Strain the liquid with a fine cloth. This removes all of
the larger particles of almond. Strain until texture is
smooth (twice should do it).
Keep the drink in your fridge and it will stay good for at
least five days.
For a truly divine experience, put some in your freezer until
it is an icey slush!
I've tried this recipe myself, with delicious results!
Real Recipes From Spain - http://www.xmission.com/~dderhak/recipes.html