Horchata Recipe

By Hot For Food

🔪Prep Time: 25 minutes


1 1/2 C tiger nuts (soaked for 24 hours or more)

4 C fresh water

1 pitted medjool date

3 cinnamon sticks


1You have to soak the tiger nuts for at least 24 hours. I actually did it for 48 hours because I just let them sit in a bowl in the fridge until I had time to make this. The longer the better, because they are very hard.

2Drain and rinse the soaked tiger nuts and blend with 4 cups of water in a high-powered blender. FYI: this won’t work in a conventional blender!

3To strain the pulp from the milk, strain it over a big bowl using a nut milk bag or the bottom of one leg of a pair of brand new pantyhose (this almost works better!) Strain the liquid until there is no more and either save the pulp to dehydrate into tiger nut flour or discard.

4Transfer the tiger nut milk back to the blender and blend with one pitted medjool date. Transfer to your storage jar and put 3 cinnamon sticks in the milk. Let it sit for at least another 24 hours in the fridge before serving.

5Serve over ice and garnish with a dusting of cinnamon.

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