Rinse and disinfect the tigernuts by adding sodium hypochlorite to the wash water (you can use bleach for use in food) for a few minutes with intermittent agitation.
After disinfection, rinse several times to completely remove the sodium hypochlorite.
Crush the washed tigernuts (2 minutes, speed 5-10) with a fraction of very cold water and ice cubes (half a liter). Sieve and pack the paste in a cloth strainer
Homogenize the residue of filtration with the remaining water by stirring (5-speed, 50 seconds) , after that press and sieve.
Add sugar in the extract and dissolve it by stirring.
The horchata thus obtained should be cooled rapidly to temperature of about 0 C degrees. Conserve the horchata at 2 C degrees.
Published by Consejo Regulador D.O. Chufa de Valencia
