This section will not print. Click here to customize fonts, size, etc.

(requires Premium Membership)

Nutrition Facts

Serving Size 1 liters 1431g

Recipe makes 2 1/2 liters)

Calories 1976
Calories from Fat 952 (48%)
Amount Per Serving %DV
Total Fat 105.8g 162%
Saturated Fat 8.1g 40%
Monounsaturated Fat 67.3g
Polyunsaturated Fat 25.3g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 761mg 31%
Potassium 1558mg 44%
Total Carbohydrate 243.2g 81%
Dietary Fiber 25.6g 102%
Sugars 209.6g
Protein 44.7g 89%
Vitamin A 14mcg 0%
Vitamin B6 0.3mg 15%
Vitamin B12 0.0mcg 0%
Vitamin C 33mg 55%
Vitamin E 52mcg 175%
Calcium 580mg 58%
Iron 9mg 51%

how is this calculated?

Horchata De Almendra (Almond Horchata) from Spain Recipe #229086

Real Horchata from Valencia is made with Chufa (Tiger Nut). Unfortunately, Chufa is not available (that I know of) in America. A suitable substitute for the Chufas are Almonds, which give the Horchata the same texture and similar taste. Horchata is not a dairy product and contains little fat, so it is often referred to as "the drink of the gods" for it's rich but low-fat flavor. From:dderhak@xmission.com. I'm assuming that you'll start with blanched almonds and will use a food processor to grind them.
by Annacia

2 min | 2 min prep

2 1/2 liters

  1. The first step is to remove the skins from the almonds.
  2. The best way to do this is to simply buy them already skinless.
  3. If none are available, you will have to boil the skins off.
  4. Put the almonds in a pot of boiling water and let sit until the skins become very soft.
  5. With time, the skins will dissolve or slide off easily when stirred.
  6. Boiling the almonds is a pain.
  7. Crush or otherwise pulverise the almonds into a coarse powder.
  8. If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush.
  9. In a large bowl/container add the 2.5 liters of water with a pinch of salt.
  10. Slice and add the lemon.
  11. Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours.
  12. When the two hours are up, add the sugar and cinnamon stick.
  13. Stir until sugar is completely dissolved.
  14. Strain the liquid with a fine cloth.
  15. This removes all of the larger particles of almond.
  16. Strain until texture is smooth (twice should do it).
  17. Keep the drink in your fridge and it will stay good for at least five days.
  18. For a truly divine experience, put some in your freezer until it is an icy slush!

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Share your experience with others, and post your comments on the recipe. Type 229086 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star