Totally tasty! For other yummy Spanish recipes check this page, which is where we found this recipe. We made this with raw almonds, soaking them overnight before starting the recipe. Oh, and we used MUCH less sugar. We just used enough for our taste. Agave also has worked well because it dissolves in cold liquid (again, to taste). Mmmmm… creamy.
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 America.
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 flavor.
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!