I'll be honest, I thought horchata was a coffee drink and I only knew the word from the vampire weekend song. But in a weird sequence of events I had purchased some tiger nuts thinking I could eat them, but they're way too hard even after you soak them. So I thought I would make tiger nut milk, which I learned is actually what horchata is traditionally made with in spain. It's a nice milk alternative with a very distinct flavour that I liked a lot and served icy cold it's actually a refreshing summer drink.
1 1/2 C tiger nuts (soaked for 24 hours or more)
4 C water
1 pitted medjool date
3 cinnamon sticks
You have to soak the tiger nuts for at least 24 hours. I actually did it for 48 hours because I just let them sit in a bowl in the fridge until I had time to make this. The longer the better because they are a very hard. Drain and rinse the soaked tiger nuts and blend with 4 cups of water in a vita-mix or high powered blender. note: this won't work in a conventional blender.
To strain the pulp from the milk, strain it over a big bowl using a nut milk bag or the bottom of one leg of a pair of brand new pantyhose (this works almost better). Strain the liquid until there is no more and either save the pulp to dehydrate into tiger nut flour or discard. Transfer the tiger nut milk back to the blender and blend with one pitted medjool date. Transfer to your storage jar and put 3 cinnamon sticks in the milk. Let it sit for at least another 24 hours in the fridge before serving. Serve over ice and garnish with a dusting of cinnamon.