Tiger Nut Horchata

Method

1. First put the tigernuts in a bowl of water and discard any that float.
2. Then wash them thoroughly several times (at least 5 rinses) until the water runs clear.
3. Change the last water and soak the tigernuts for 24 hours, changing the water every 8 hours (it need not be exact, and overnight the same water can be left). In any case they must soak for at least 12 hours.
4. After soaking, drain the tigernuts and throw that water away.
5. Blend the soaked tigernuts: put a quarter of them in the beaker, cover with mineral water and blend.
6. Add another quarter and a little more water and blend again, and so on until all the tigernuts and the litre of water are used.
7. Add the lemon peel and cinnamon stick and leave to rest for 3–6 hours.
8. Remove the lemon peel and cinnamon stick.
9. Strain the orxata through a sieve or cloth. Press a little to recover as much as possible.
10. Add the sugar, stir and keep the orxata in the fridge until it is thoroughly cold.
11. Stir before serving to loosen the sediment.