Here I have about 1 2/3 cups of tiger nuts (250 grams) that I’ve soaked in water for 24 hours, changing the water every 8 hours.

Drain the tiger nuts and place them in a large bowl. Add about 1 cup (250 milliliters) of cold water. Blend until you get a thick paste.

Next, add about 3 1/4 cups (750 milliliters) of cold water. Stir to combine.

Line another large bowl with a cheesecloth or nut milk bag to help strain the mixture and get a smooth horchata. Pour the blended mixture into the lined bowl. Carefully gather the edges of the cloth to form a pouch and squeeze out as much liquid as possible.

Add the sugar to the horchata and mix well until the sugar dissolves. Then, refrigerate the horchata for a few hours until it’s nice and cold.

Finally, serve the horchata in glasses and enjoy.