This strawberry horchata is made from tigernuts, as a riff on traditional horchata de chufa. It has a lovely sweetness touched with almonds and plenty of fresh strawberries.
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Why Tigernuts Make Great Horchata
Tigernuts arrived in Spain from Africa with the Moors. And they're used in traditional preparations of the classical Spanish drink: horchata. White rice, less expensive and more widely available, has replaced tigernuts.
Tigernuts are particularly rich in minerals like magnesium, calcium, phosphorus and potassium as well as vitamins C and E. They're also a good source of oleic acid, a monounsaturated fat thought to boost HDL (good cholesterol) levels. Tigernuts are also particularly rich in resistant starch which helps to build and support gut health, and may even play a role in reducing insulin resistance (read it here).
- ½ cup tigernuts
- ½ cup almonds
- 4 cups hot water
- 2 cups hulled and coarsely chopped strawberries
- Pour tigernuts and almonds into the pitcher of a high-powered blender. Cover them with hot water, and allow them to soak overnight at room temperature, at least 8 and up to 12 hours.
- Add the strawberries to the blender, and blend the fruit, tigernuts and nuts together with the soaking water at two minutes.
- Strain the horchata through cheesecloth and into a pitcher. Stir in jaggery or honey to sweeten the horchata to your liking. Transfer to the refrigerator to chill, and serve over ice. Strawberry horchata will keep up to one week.