Horchata de Chufa

• 1 cup tiger nuts

• 2 cups cold water

• 2 Tbsp maple syrup

• ½ tsp cinnamon

• Ice

Rehydrate the tiger nuts by letting them soak for a minimum of 12 hours in enough water to completely cover them.

(You may need to change the water a few times to get rid of any impurities.) After they have finished soaking, discard the water.

Using a blender, blend the tiger nuts with half of the cold water until a whitish paste forms. Strain the liquid through a strainer into a bowl and add the tiger nut paste back into the blender.

Add in the rest of the water and continue to blend for about a minute. Strain the liquid out again, but this time press the paste hard against the strainer with a spoon to remove as much liquid as you can.

(Alternatively, squeeze the mixture through cheesecloth.) Put all the liquid collected back into the blender, add some ice, maple syrup and cinnamon, and blend. Serve immediately.

And don't throw away all that tiger nut pulp! Dry it out in your oven and then grind it up in your coffee grinder until it becomes a fine flour. You can use it to make delicious high-fibre, gluten-free baked goods.