or chufa seeds
Soak tigernut in lukewarm water for two hours.
Drain tigernut then blend it with an immersion blender adding all the water, at low speed for about 1 minute or until tigernut has formed a white paste.
Strain the liquid squeezing it through a clean cloth over a strainer into another container; try to get out any liquid.
The liquid that you have strained from the tigernuts is the tigernut horchata; you can now add cinnamon and vanilla, pour the horchata into a bottle and keep it in the fridge. Consume within 3-4 days.
Horchata de chufa is naturally slightly sweet; if you prefer a sweeter taste you can add some brown sugar or agave syrup.