Whilst I was in Barcelona, I ordered horchata at the station and a little google search later at home informed me that Spanish horchata is known as Horchata de Chufa which is made with tiger nuts! I don’t have an issue with dairy but have always loved drinking nondairy milk. I used to buy rice milk when I was younger and my mum suggested that we should have a go at making Horchata. Years passed and we never got round to it! So after having tried it myself, I wanted to have a go at making horchata at home, and soon! I didn’t have time to buy tiger nuts, but we had rice at home so I made Mexican horchata instead. When there is a kitchen cupboard groaning under the weight of different spices, it made sense to add a different flavour to the horchata. I settled on saffron and cardamom horchata. My mum was particularly pleased. She is obsessed with anything saffron and cardamom flavoured, as is evident with all of the sweets she has made in the past! More Saffron and Cardamom Recipes- Saffron and Clementine Mixed Spice Buns | Manda/Mande Roti | Cardamom Cupcake with Saffron Cream Cheese Frosting It was a time-consuming process but the end result was worth the effort! It really spruces up plain rice milk. It was perfectly sweet and creamy and will always bring back the memory of Barcelona! Notes:- For a vegan option omit condensed milk and use raw sugar. For a classic Mexican horchata use a small cinnamon stick and omit the saffron and cardamom. Don’t forget to sign up for email updates to get new recipes delivered right to your inbox. You can find us on Twitter, Facebook, Instagram, Pinterest. So follow us if you can…We would love to keep in touch with you all:)
