You may know Horchata as a popular Aquas Fresca - drinks made popular in Latin America, the Caribbean, and Mexico. Horchata typically has a vanilla cinnamon taste, and is sometimes made with rice, sesame seeds, or tiger nuts.
Horchata is also popular in Spain where traditional horchata is made with TigerNuts, sugar and water.
We've been OBSESSED with TigerNuts ever since we first found Organic Gemini- a company out of Brooklyn who is bringing this ancient tuber to America with their raw tiger nuts and tiger nut flour. These little morsels are full of fiber, and prebiotics which are amazing for gut health. And since they are actually a root/tuber, they are nut free which makes them great for those with nut allergies or those following the autoimmune protocol.
I've been making all kinds of TigerNut goodies, like a Strawberry Tart with TigerNut flour crust, raw cookie dough bites (recipe coming soon!) and pancakes. TigerNuts themselves can be soaked and used to make a milk, but I love to enjoy them straight up, by the handful.
I had a bag of TigerNut flour in the pantry as I searched for cool drink one afternoon and inspiration struck- combine the flour with the idea of traditional horchata, to make a smoothie, my favorite way to beat the heat.
For this smoothie/slushie, you will need:
1 cup ice
1 cup almond, coconut, or other milk
2 tbsp TigerNut Flour or ground TigerNuts
1 tbsp Coconut Sugar
1 tsp cinnamon
1 inch vanilla bean (scraped from a pod)
Optional for a creamier smoothie: half a banana
Combine all ingredients and blend until smooth.
Top with cinnamon and sip away.
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