Make this horchata de Valencia, then check out our torrijas, sangria and more Spanish recipes.

Recipe author Marcia Barrington says: “Wrinkly Valencia chufa or tiger nuts (they’re not really nuts but little earthy tubers) have been cultivated in Spain for centuries and are the essential ingredient in horchata. Grown locally on the flat coastal plains of Alboraya – orxata or horchata – is the traditional Valencia refresher you’ll find all over the city and beyond. Easy to make and a nutritional powerhouse, traditional horchata will nourish you not only in summer but all year round.”

Recipe tip: Reuse the pulp and make a traditional coca de llanda cake. Follow @marciabarrington for the recipe.

Horchata recipe


  • 250g chufa de Valencia (tiger nuts)
  • sugar, to taste
  • cinnamon stick (optional)


  • STEP 1

    Soak 250g chufa (tiger nuts) in water for 8-24 hrs, changing the water twice. Drain well in a colander.

  • STEP 2

    Put half the soaked chufa and 500ml water in a blender and blitz for 1 min. Using a sieve, strain the liquid into a bowl and press the pulp against the sieve with the back of a wooden spoon to remove as much liquid as possible. Reserve the pulp to use later in rice puddings, pancakes or coca de llanda cake (see below).

  • STEP 3

    Repeat the blitz-and-strain process with the rest of the chufa. Strain all the liquid through the sieve one last time, add sugar to taste and the cinnamon stick, if using. Leave to chill in the fridge until ice cold.

Discover more Spanish recipes

Smoky Albondigas Spanish Meatballs Recipe

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating