Spring is here, and we're craving refreshing recipes to enjoy with good company and soak up the lovely weather. So, let's make a Valencian drink we love… Horchata de Chufa! But, of course, we're adding our star ingredient: garlic!
30 min
6 pax
Easy
We peel the clove of white garlic, open it in half and remove the germ from the inside.
We remove the peel from ½ lemon, trying to make it as thin as possible.
In a container we put the dry ingredients, that is, the garlic, the lemon peel and the tiger nut.
Add the sugar and cinnamon, and pour in the water. Stir well and let it sit for 12 hours, so the tiger nuts can hydrate.
After this time, pour everything into a blender or food processor and blend well until you obtain a thick, but smooth, liquid.
To avoid impurities, we will pass the Horchata through a fine sieve and put it in the refrigerator.
FINISHED DISH:
After 3-4 hours, our horchata will be nice and chilled and ready to enjoy. So, we'll serve it in portions in a pretty glass, in our case a cocktail glass.
We sprinkle a little cinnamon on top and serve with puff pastry toasts for dipping.
Miguel Ángel Mateos:
– It is a preparation that must be kept in the refrigerator and should be consumed within 1 or 2 days.
– If we want to reduce the intensity of the garlic flavor, we can blanch it in boiling water 3 times, before adding it to the rest of the ingredients.
