Horchata De Almendra (Almond Horchata) from Spain

Annacia's Note:

Real Horchata from Valencia is made with Chufa (Tiger Nut). Unfortunately, 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 similar taste. Horchata is not a dairy product and contains little fat, so it is often referred to as "the drink of the gods" for it's rich but low-fat flavor. From:[e-mail]. I'm assuming that you'll start with blanched almonds and will use a food processor to grind them.

• Total Time: 2 mins
• Prep Time: 2 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2.5 liters

• ½ kg almonds (1 pound)
• ½ kg sugar (may use 1/2 lb to 1 pound, desired)
• 1 lemon
• 1 cinnamon stick
• 1 pinch salt
• 2 ½ liters water (warm)

Directions:

1. The first step is to remove the skins from the almonds.
2. The best way to do this is to simply buy them already skinless.
3. If none are available, you will have to boil the skins off.
4. Put the almonds in a pot of boiling water and let sit until the skins become very soft.
5. With time, the skins will dissolve or slide off easily when stirred.
6. Boiling the almonds is a pain.
7. Crush or otherwise pulverise the almonds into a coarse powder.
8. 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.
9. In a large bowl/container add the 2.5 liters of water with a pinch of salt.
10. Slice and add the lemon.
11. Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours.
12. When the two hours are up, add the sugar and cinnamon stick.
13. Stir until sugar is completely dissolved.
14. Strain the liquid with a fine cloth.
15. This removes all of the larger particles of almond.
16. Strain until texture is smooth (twice should do it).
17. Keep the drink in your fridge and it will stay good for at least five days.
18. For a truly divine experience, put some in your freezer until it is an icy slush!

Reviews

[UmmBinat]

This is really good, creamy, with a nice light lemon flavour but it is a lot of work. Blanching almonds is easy though. The whole almond with skin on only has to sit 3 minutes in boiling water (off the boil) and then the skin of each almond can easily be popped off using your fingers. I reduced the sugar a little I think, didn't use a measuring cup (never do) but I don't think I reduced it by half. I used sea salt & spring water plus the rest. I would make this again and like to try it with less almonds as it uses a lot and I think it would be just as creamy using somewhat less. Made for Veggie Swap 32 ~ March 2011.

[Rita~]

I`m a freak when it comes to using the whole food and for ease of perpetration of recipes. So I skipped the removal of the skins, placed the almonds in my vita mixx the (dry Container) and blended till a powder added the remaining ingredients using lime in place of lemon. I did find this delish But next time I would 1/2 the sugar back by 1/2. I used this to make for Cherry Supreme Smoothie Shake. Healthy comforting drink for those that are lactose intolerant!! Thank you for the tasty goodness!