I can still remember being confused by the taste of “Horchata” when I first tried it, the height of summer in Madrid’s Retiro. A deliciously cold and creamy “granizado” with a sweet nutty taste. A friend persuaded me to have a glass, instead of a beer, and I couldn’t believe I hadn’t tried it before.

Horchata is made from “Chufas” or “Tiger nuts” grown in Valencia, they are a type of groundnut like peanuts. As with many things they came to Spain with the Moors. Chufas can be eaten raw and are often sold dried in “frutos secos” shops.

In many towns and cities you will also find “Horchaterías” specializing in the prepared version of this Traditional summer drink, served with a ladle from deep fridges. The best Horchata is served slightly frozen or “granizado” See recipe below for details.

Our recipe comes from a Horchatería in Granada.

Chufas are available loose (by the 100g) on the Saborear website

1) Soak the chufas in plenty of cold water and leave for a minimum of 12 hours (preferably 24), until they are swollen and softened. Feel free to change the water during this period as we are washing away any impurities.
2) Place the water, chufas and sugar into a large bowl or jug and use a hand blender to give everything a sound thrashing.
3) Leave everything to rest in a fridge for a couple of hours until well chilled and then pass through a sieve.
4) To make a “granizado” place the container in a freezer and stir frequently but don’t allow to freeze.
5) Serve in a long glass with a straw.
6) Enjoy !