Double-Textured Horchata

By corlear

Ingredients

• For the horchata:
• 1.9 lb tiger nuts
• 3 cups water
• For the horchata foam:
• 11/4 cup horchata
• 1 1-pint ISI foaming canister

Details

Servings 10

Preparation

Step 1

For the horchata:
1. Clean the tiger nuts.
2. Re-hydrate the tiger nuts by covering them with a generous amount of water, at least 2" over the level of the nuts. Leave to soak for 24 hours.
3. Drain the tiger nuts and grind them in the food processor until you get a fine powder.
4. Cover the ground nuts with 3 cups of water and leave to soak for 12 h.
5. Liquefy the purée and repeat with the surplus pulp. Strain the liquid and keep in the fridge.

For the horchata foam:
1. Strain and fill the canister using a funnel.
2. Foam and leave to rest for 2 hours in the fridge.

Final Steps & Preparation:
1. Blend the horchata in a food processor.
2. Fill half a tumbler with the blended mixture and the other half with the foam.