This lightly sweet and refreshing tigernut and coconut horchata is the perfect iced drink to serve on a hot summer’s day.
The mercury is steadily on the rise and that means icy-cold drinks are in order. I like to keep a pitcher of something refreshing to sip on in the fridge during the summer like, lemonade, iced tea, sangria or switchel, but the pitcher that’s been in my fridge lately is filled with horchata.
When you hear horchata, you probably think of the Mexican rice-based kind, the creamy yet refreshing drink is understandably popular during the summer months, but did you know you can make a dairy AND grain-free version?
The Spanish version of horchata is just that; made with tigernuts instead of rice it’s grain-free, dairy-free and nut-free but still creamy and sweet.
If you’re wondering how a drink made with tigernuts can be nut-free, that’s because tigernuts aren’t nuts at all but little dried tubers that look like tiny wrinkly nuts (link to image) (hence the name). They’re quickly becoming the darlings of the health food world thanks to their high resistant starch content which can help feed the friendly bacteria in our gut, but they also make a surprisingly cooling drink that’s perfect for summer sipping.
The process is quite similar to making nutmilk; the tigernuts are blended with water, a hint of sweetener and a touch of lemon and cinnamon until creamy then strained through a nutmilk bag or simply pressed through a fine mesh strainer. I’ve strayed a bit from the original recipe and added a bit of toasted coconut to my horchata as well for a toasty finish that
You’ll want to plan ahead when making the horchata because tigernuts do need a 24 hour soak for the creamiest results. Other than that bit of planning, the process itself takes all of about five minutes and you have yourself a pitcher to reach for when you want a cool and comforting sip this summer (for an extra-refreshing treat throw some in the freezer until it starts to get slushy).
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