• 250 g of tigernut from Valencia
  • 1 liter of water
  • 110 gr of sugar


Wash the tigernuts from Valencia and place in a container with enough water to cover it, for 6 to 8 hours to get their rehydration. Renew water in the tank every 3 or 4 hours.

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 tigernut with a fraction of very cold water (1/2 liter). Sieve and pack the paste obtained in a cloth strainer.

Homogenize the residue of filtration with the remaining water, stir, press and sieve.

Add sugar in this final extract and dissolve it by stirring.

The horchata thus obtained should be cooled fast to temperatures of about 0C degrees. Conservate at temperatures less or equal to 2  C degrees.

Published by Regulatory Council of Denomination of Origin "Chufa from Valencia"