Uploaded November 2025 | Updated September 2026, 5 days ago
I’ve been a huge fan of Horchata de Chufa since my first trip to Spain, and I’ve always preferred making it from scratch rather than buying the bottled stuff. But honestly, I feel like outside of Spain, this delicious drink is still pretty unknown so I wanted to bring it into the spotlight for you to discover.
Plus, it’s a fantastic option for anyone who’s dairy-intolerant or allergic to nuts, but still wants to enjoy a rich, creamy, decadent cocktail during the fall and winter holidays.
In Spain, horchata is traditionally made from chufas aka tiger nuts and it’s served ice-cold in the summer with sweet pastries called fartons. It’s naturally dairy-free, gluten-free, and nut-free, yet still tastes milky and refreshing. And it makes an amazing base for creamy cocktails like a Brandy Milk Punch, but without the milk.
Here’s how I make it 👇
🥛 Homemade Spanish-Style Horchata
• Soak chufas in cold water for 24 hours, rinsing and changing the water twice during the process.
• For 120 g of hydrated chufas, add:
• 0.3 g Ceylon cinnamon
• A pinch of vanilla seeds
• 400 ml of hot water
• Blend on high for 2 minutes.
• Strain through a nut milk bag (I use a potato ricer to squeeze out every drop).
• Pour the liquid back into the blender and add:
• 50 g sugar
• 1 g gum arabic
• 0.2 g xanthan gum
• Blend for another minute and bottle it up.
• Serve in a tall glass with ice and a little grated cinnamon on top.
Later this week, I’ll share an incredible Horchata Liqueur recipe, perfect to switch things up this season instead of the classic Eggnog or Milk Punch. You’re gonna love it.
I’ve been a huge fan of Horchata de Chufa since my first trip to Spain, and I’ve always preferred making it from scratch rather than buying the bottled stuff. But honestly, I feel like outside of Spain, this delicious drink is still pretty unknown so I wanted to bring it into the spotlight for you to discover.
Plus, it’s a fantastic option for anyone who’s dairy-intolerant or allergic to nuts, but still wants to enjoy a rich, creamy, decadent cocktail during the fall and winter holidays.
In Spain, horchata is traditionally made from chufas aka tiger nuts and it’s served ice-cold in the summer with sweet pastries called fartons. It’s naturally dairy-free, gluten-free, and nut-free, yet still tastes milky and refreshing. And it makes an amazing base for creamy cocktails like a Brandy Milk Punch, but without the milk.
Here’s how I make it 👇
🥛 Homemade Spanish-Style Horchata
• Soak chufas in cold water for 24 hours, rinsing and changing the water twice during the process.
• For 120 g of hydrated chufas, add:
• 0.3 g Ceylon cinnamon
• A pinch of vanilla seeds
• 400 ml of hot water
• Blend on high for 2 minutes.
• Strain through a nut milk bag (I use a potato ricer to squeeze out every drop).
• Pour the liquid back into the blender and add:
• 50 g sugar
• 1 g gum arabic
• 0.2 g xanthan gum
• Blend for another minute and bottle it up.
• Serve in a tall glass with ice and a little grated cinnamon on top.
Later this week, I’ll share an incredible Horchata Liqueur recipe, perfect to switch things up this season instead of the classic Eggnog or Milk Punch. You’re gonna love it.
