I was five years old when my dad drove the family
down from Holland to Spain for the summer holidays. We left
Amsterdam in the middle of the night, but my brother and I never slept
a single minute; the excitement was simply too much. We were going to
travel two thousand kilometers in a tiny Austin Morris.
We got stuck somewhere around Paris, even though my dad had tried his best
to avoid the morning rush hour. He sat behind the wheel, cursing at the
French commuters, even though he seemed more frustrated about his route
scheduling. I was lucky catch a glimpse of the Eiffel Tower.
Somewhere down in central France my brother and I would finally fall
asleep. My dad got a bit more relaxed since he no longer had to worry
about all the monkey business on the back seat. From there it was
one final rush to Barcelona: the boat taking us to the Balearic
Islands would not wait for us.
We arrived with plenty of time to kill. Enough time to take the cable
car overlooking the city, climb on board the fake Santa Maria, and
visit the Sagrada Familia. As we walked back along the Ramblas towards the harbor, I drank my first Horchata de
Some holidays last a lifetime
The original Horchata, the Horchata de Chufa is
made from Chufa nuts (a.k.a. tiger nuts, earth almonds, tubers.) The chufa nut was originally grown in
the middle east, and especially Egypt and Sudan. During their
occupation of Spain, the Moors imported the chufa, which seemed to
grow particularly well in the region of Valencia.
The origin of the Horchata de Chufa is a myth. Once upon a time,
there was a girl living in a small village in Spain. One day, the king
of Aragon and Catalunya visited the village, and the girl offered
him a drink she had prepared from chufas. The king liked it very much
and he asked her what it was. When the girl told him the recipe, the
king uttered: "això és OR, XATA!" (Catalan: this is GOLD,
The drink became known as Horchata de Chufa, and became popular
throughout Spain. The Spanish brought the chufa nuts and the horchata
recipe New World.
1 lb. chufas (use almonds if you cannot find these)
1 lb. sugar
2.5 quarts of water
1 cinnamon stick
- Rinse the chufas in clean water; rub the chufas between your hands
until they are clean, and the water runs clear.
- Soak the chufas for 12 to 14 hours in plenty of water.
- Again rinse the chufas in clean water until it runs clear. Drain off all the water.
- Mash or blend the chufas. The chufas should form a smooth
paste. Add a little water if the paste is too dry.
- Add 2.5 quarts of water to the paste, and add the cinnamon stick.
Refrigerate the mixture for 2 hours.
- Add sugar and mix until the sugar is completely dissolved.
- Strain the mix through a metal wire mesh filter, and then trough a
clean damp cloth. The strained liquid should not have any large
particles left (repeat the filtration with a double folded cloth if
- The smooth, milky liquid can be served directly. Or even better: put the Horchata in the freezer, stirring it occasionally so that it
forms a slush.