(Recipe Below)

Sweet and refreshing, Horchata de Chufa is one of Spain's most famous drinks, made of ground chufa nuts (actually the roots of the chufa plant) grown in the Valle de Nito in Spain. Our chufa nuts are D.O. (Denomination of Origin) Valencian chufas, the finest you can buy, and ideal for making horchata.

Egyptians used chufa nuts in ancient times, and some documents indicate that chufa was also consumed by people in Asia. But, as with many other products, it was the Moors who first began cultivating chufa grass in Spain and originated the refreshing drink Horchata de Chufa from its tuberous roots.   (more info)

(Recipe Below)

Sweet and refreshing, Horchata de Chufa is one of Spain's most famous drinks, made of ground chufa nuts (actually the roots of the chufa plant) grown in the Valle de Nito in Spain. Our chufa nuts are D.O. (Denomination of Origin) Valencian chufas, the finest you can buy, and ideal for making horchata.

Egyptians used chufa nuts in ancient times, and some documents indicate that chufa was also consumed by people in Asia. But, as with many other products, it was the Moors who first began cultivating chufa grass in Spain and originated the refreshing drink Horchata de Chufa from its tuberous roots.

La horchata de chufa is a Mediterranean product (completely different from Mexican horchata, which is made from rice). It is a favorite beverage in all of Spain, but particularly in Valencia, Murcia and Andalucía.

Ours are real chufas from Valencia, the finest you can find anywhere. This package of Chufa nuts is enough to make about 4 Quarts/Liters of Horchata.

HORCHATA RECIPE:

INGREDIENTS-
250 grams chufa nuts (about 7 ounces)
1 quart(liter) of water
a cinnamon stick (optional)
1 tsp grated lemon peel (optional)
about 1 cup of sugar (try the recipe with less the first time - you can always add more!)

INSTRUCTIONS:
- For one liter of Horchata, soak 250 grams of chufa nuts in water for 24 hours.
- In a blender, grind the nuts, water, cinnamon, sugar and lemon until you have an even, smooth mixture.
- Let it sit in water for a half an hour.
- Press and strain the paste to obtain horchata.
- Refrigerate for at least an hour - then finish it in the freezer for 20 minutes until slightly slushy.

  (less info)