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Beverage

Horchata con fartons

A tall glass of horchata with two sugar-dusted fartons on a rustic wooden table, top view
Prep
20 mins
Cook
15 mins
Servings
4
SpanishEasyDessertSnackVegetarianVeganGluten FreeDairy Free

About this dish

One of Valencia's most cherished summer rituals, horchata is a sweet, refreshing tiger nut milk that’s traditionally paired with fartons, those long, sugar-glazed pastries made for dunking. Silky, nutty, and naturally dairy-free, this version brings the authentic taste of an orxateria to your kitchen – no passport required.

Ingredients

UK and US measurements are both included for every recipe.

dried tiger nuts (chufa)

other

250 g

Imperial measurement: 2 cups

filtered water for soaking and blending

liquid

1.5 liters

Imperial measurement: 6 cups

sugar (or to taste)

other

120 g

Imperial measurement: 1/2 cup

lemon zest strips

other

2 strips

cinnamon stick (optional)

spice

1 stick

Method

1

Soak the tiger nuts

24 hours

Rinse the tiger nuts thoroughly and place them in a large bowl. Add enough water to cover them by at least 2 inches. Cover and set aside at room temperature for 24 hours (or at least 12-24 hours). If you're short on time, soak in warm water for 8-12 hours; the longer soak yields a creamier result.

2

Drain and rinse again

2 minutes

After soaking, drain the tiger nuts, discarding the water. Rinse them one more time under cold running water to ensure they are clean.

3

Blend the horchata

5 minutes

Place the soaked tiger nuts in a blender. Add about 1 liter of fresh filtered water (or enough to give a pourable consistency - see notes). Blend on high for 2-3 minutes until very creamy and smooth. If you have a high-speed blender, a few minutes will do; otherwise, allow a little longer.

4

Strain the milk

5 minutes

Place a nut-milk bag or fine-mesh strainer lined with cheesecloth over a large bowl or pitcher. Pour the blended mixture through, pressing the bag to extract as much liquid as possible. Discard the remaining pulp (compost it if you can).

5

Sweeten and chill

2-4 hours

Add sugar to the horchata slowly, stirring and tasting until it reaches the sweetness you love. Also, add the lemon zest and cinnamon stick at this point for extra aroma (they will infuse while it chills). Refrigerate for at least 2 hours – this step truly develops the flavor. Serve over ice. Taste and adjust sugar if needed.

Equipment

  • Blender
  • Large bowl
  • Nut-milk bag or fine-mesh strainer with cheesecloth
  • Pitcher

Nutrition facts

360 kcal
Calories
4 g
Protein
26 g
Carbohydrates
12 g
Fat
3 g
Fiber
10 mg
Sodium

Tips

  • Soak the tiger nuts for at least 12 hours – ideally 24 – so they bloat and release their milky goodness. It's all about patience.
  • Don't throw away the leftover chufa pulp!
  • You can.
  • You can dry it out and pulse it into a gluten-free flour for baking, or simply add it to smoothies for a fiber boost.
  • If you prefer a thicker horchata (more like traditional orxata de xufa), use only half the water for blending and then adjust by adding more after straining until you get the consistency you love.
  • Stay gluten-free: make dessert more authentic – these fartons are also naturally gluten-free because they're ancient grains. Horchata is plant-based, light, and full of energy – even the Moors knew that secret!

Serving suggestions

  • Serve ice-cold horchata in tall glasses with a straw. Pair with fartons (the classic elongated dough pastries) for dunking, or try with a slice of lemon cake for a citrusy twist.

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Javier Mendez

Recipe by

Javier Mendez

Specialises in Spanish cuisine

Javier is a seafood paella specialist. He yells at the rice. The rice obeys.

Describe yourself in three words: Loud, passionate, rice whisperer.