Week 51 • 2 November 2017
Serves 20 (in a 10 oz. rocks glass filled halfway with ice)
3 c tiger nuts, covered with water by 2 inches, and soaked for 24 hours at room temperature12 c hot (but not boiling) water1 c sugar½ t salt2 cinnamon sticks One package of cheese cloth3 cups dark or spiced rum
Okay -- this sounds intimidating, but it’s NOT HARD! For this batch cocktail, you basically blend tiger nuts four different times. You can do it!
Drain water from the 3 cups of tiger nuts you soaked for 24 hours over a fine mesh sieve into the sink. Add 1 ½ cups of those tiger nuts with 3 cups of hot water and blend on low speed (increase blender speed gradually) until homogenous and smooth; this should take about 2 minutes. While the blender is busy, transfer the other 1 ½ cups drained tiger nuts into a small bowl and set aside. Line a mesh sieve with two layers of cheesecloth over a very large bowl. When done blending, carefully pour the mixture through the cheesecloth sieve. Gather the ends of cheesecloth together and squeeze out the remaining liquid over the sieve. Add 3 cups of water to blender and pour the already blended tiger nuts in the blender and mix again for 1 minute, returning cheesecloth sieve over the bowl of liquid like it was before. When done blending, pour this mixture over the same cheesecloth, gather ends, and squeeze out liquid. Discard cheesecloth and nuts. REPEAT with second batch of whole soaked tiger nuts and cut a new piece of cheesecloth -- read from top of this paragraph and follow the steps again!
Phew. You made it through the long part. Add 1 cup sugar and ½ teaspoon salt to the tiger nut Horchata liquid and whisk gently for a few minutes until combined and until the sugar dissolves a bit. Sugar can be omitted for a healthy drink but I love this cocktail to taste SWEET. Transfer the mixture into a serving container using a cup measure and a funnel. Add rum if desired when ready to serve. Enjoy served over lots of ice in individual rocks tumblers and keep microplane and cinnamon on the side to grate over each cocktail!
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Photo Credit: Bridging Her Story, Lisa Hammond Photography, Alexa Karen