Preparation

• First, place the tiger nuts in a large bowl with plenty of water and remove those that float, as they are not suitable.
• Next, wash the tiger nuts thoroughly several times, at least 5 rinses, until the water runs completely clear.
• Change the last water and let the tiger nuts soak for 24 hours. The water should be changed every 8 hours, although you can leave the same water overnight. In any case, they must soak for a minimum of 24 hours.
• Once the soaking time has passed, drain the tiger nuts and discard this water.
• Now, blend the soaked tiger nuts using a hand blender (Pymer):
• Add 1/4 of the tigernuts and enough mineral water to cover them, and blend with a hand blender until achieving a homogeneous texture.
• Add another 1/4 of the tigernuts and a bit more water, and blend again with the hand blender.
• Continue this process until all the tigernuts are used and a total of one liter of water has been incorporated.
• Add the lemon peel and the cinnamon stick to the blended mixture and let it rest for 3 to 6 hours to infuse well.
• Carefully remove the lemon peel and cinnamon stick.
• Strain the horchata by passing it through a sieve or a cloth strainer to extract the liquid, compressing the remnants a bit to recover as much horchata as possible.
• Add sugar to taste, stir well until dissolved, and store the horchata in the refrigerator until it is very cold.
• Before serving, stir the horchata to dissolve any sediment that may have formed at the bottom.