First, rinse the tiger nuts and soak them in water for 24 hours, changing the water about every 8 hours. Just make sure they are covered with water.

Strain the mixture through a fine mesh strainer or cheesecloth to separate the liquid from the solids, pressing well to extract as much liquid as possible. If you notice there isn’t much liquid, you can add a little more water. You should end up with about 2 cups (500 ml) of tiger nut milk, or horchata.

If you like, add a little sweetener to taste.