Horchata of Valencian tigernut milk

Soak 200 grams of tigernut in 1 liter of mineral water without gas for 8-24 hours. Do not do it with hot water because it accelerates the bacteria process and shortens the horchata shelf life.

Filter the water. Put the tigernuts in a blender and add 1 liter of mineral water different from the soaking water. Add 5 normal dates or 2 pitted Medjoul dates (or 60-80 grams of sugar, traditional version).

Blend in two batches. First 100 grams of tigernut. Blend for 2 minutes. Then add the remaining 100 grams 2 minutes.

Let stand for 30 minutes.

Filter the horchata with a strainer and mortar.

Store in refrigerator and consume the next day. Keeps for 4 days.