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Imprimer  |
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HORCHATA DE CHUFAS (4 persons)
INGREDIENTS
Dry Tigernuts
Chilled
Water (A part of it must be almost ice) four times the quantity
used of Tigernuts.
Sugar
(Half the weight of Tigernuts)
Optional:
Lemon or stick cinnamon
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PREPARATION
- Tigernuts must be soaked in water 24 hours or 36 hours
for its rehydration; soaking time depends on the quality
and conservation of the raw material.
- Once rehydrated this is the way they look like.
- We have to use a bit of the calculated water to triturate
the Tigernuts with the mixer.
- This is the paste (milk) produced. If we add cinnamon
or lemon the moment will be right now. If the degustation
won't be done after this process, now should be the exact
moment to store it in the fridge.
- Once mixed we have to strain the resultant product. For
this action we will need a pot for using it as mortar and
extract all the liquid for the Tigernuts by pressing bly.
- This is the spare paste that we can throw directly to
the litter.
- Once strained we will add the rest of the water and the
calculated sugar.
- Then we mix powerfully the products
- We will put the resulting product in a jug with some ice
to make it hyper-refreshing.
- Then we mix again to take off all the solids parts of
the ice
- This is the resulting product we obtain alter all the
process. Refreshing and ready to drink.
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