Chufa milk is called horchata in Spanish and is a deliciously refreshing and healthy drink that you can easily make yourself.
Ingredients
- 175 grams of chufa
To taste
- pinch of Himalayan salt
- some cinnamon
- zest of an orange or a lemon
- a sweetener of your choice, e.g. sugar or honey
Supplies:
- Hand blender, blender or the ChufaMix©
- Cheesecloth or the ChufaMix©
Preparation
- Take 175 grams of chufas and soak them in some water in the fridge for 24 hours.
- Discard soaking water and rinse the chufas.
- Put the soaked chufas in 700 ml of water and puree for two minutes using a hand blender, blender or the ChufaMix©. This is also the time to add a pinch of Himalayan salt, some cinnamon, zest of an orange or a lemon and a sweetener.
- Strain the milk using a fine sieve, cheesecloth or the ChufaMix©.
- Chill in the fridge and ready! The milk keeps for about 3 days when stored cold.
Comments
The remainder, the pulp, is given to donkeys in Spain. You can also make nut balls from it or fertilise the garden with it.
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Hi, I have peeled and unpeeled chufa...so which one do you use for milk now????? What else can you use unpeeled for?
Hi Nanda, the unpeeled one is traditionally used for milk. You can also use the peeled ones but then the milk becomes more expensive than necessary due to the extra handling of removing the outer shell. You can also soak the unhulled ones overnight and then eat them whole in your breakfast 🙂 .
can the horchata be reheated and if so, is the flavour suitable for in coffee as a substitute for milk
Hi Aukje, horchata cannot be reheated very well. It will separate. I personally also find the flavour too sweet for in coffee, unfortunately!
Hello,
Would like to know the nutritional value of homemade horchata when you don't add anything else (i.e. just chufas and water).
Thanks and greetings in advance!
Hi Elise,
Good question! We haven't had that researched ourselves. I only have a page from a Spanish study... unfortunately I didn't manage to copy the text for Google Translate. I hope you can speak a bit of Spanish 🙂
.
Greetings Sander
Hi Elise,
I was wondering if you have figured out the nutritional value by now?
Greetings Eline
Hi Eline and Elise,
Courtesy of M. Meyer:
Good day,
Can you give the recipe for those pulp nut balls?
Indeed, I am in favour of using everything.
M. Mulder
Best,
There is a recipe here: http://www.xandrabaktbrood.nl/glutenvrij-2/chufa-melk-en-koekjes-maken/
Via email a recipe we received: Chocolate truffles.
Add a little cocoa powder, agave syrup, some buckwheat flakes, some ground nuts, coconut oil and hemp seeds. Make small balls out of these. Roll these through the coconut sugar/cocoa/grated coconut/ground almonds and leave to set in the fridge for an hour.
We haven't made them ourselves yet 🙂
Good luck!
Hi where can you buy those chuofa beans/flour
Hi Ron, on this site you are in the right place! Horchata is traditionally made from the original chufas:
https://www.chufafactory.com/product-category/originele-chufas/
Greetings Sander
Hi I just made pulp date balls.
Replace the nuts with the chufa pulp. Slightly more coconut oil. Super tasty 😊
Recipe https://www.veganrevolutie.nl/kokosballetjes/