Valencian horchata

The horchata is a typical drink in Valencia.

Its name dates back to king Jaime I that entered in Valencia when a woman gave this refreshing drink that king Jaime I said ('aço not llet, aço es or xata') translated, this is not milk this is gold women, hence the name of the horchata

But to enjoy a rich horchata this plant has had to go through different processes previously
Back in the month of April is beginning the work of the 'plantá' for this in advance should the field level the playing field so that it is completely flat, this is done with tractors and a laser level that leaves totally flat.

Now make the grooves 'caballons' which consists of furrows in the soil then planting dry chufa here.

In watered immediately and begins to collect in the months of November to January, when the plant is completely dry, for a combine harvesting is used to tear the plant and sent to a trailer groundnut.

But it still must pass a process of washing and drying (about 3 months) before being disinfected and be able to make this refreshing drink

Traditionally, the horchata is accompanied with a kind of sweet called 'fartons'

We can do at home our homemade horchata we need the following.
Dry Chufas

We groundnuts dry 48 hours before soaking.
Past 48 hours we take groundnuts and add 3 parts water to one part of dry chufas, then add some ice to one part dry chufas
I beat everything and slipped to remove traces of dried chufa
Add one part sugar to one part dry chufa and re-beat and strain to remove any impurities that may remain.
And we have our rich horchata

If we are visiting Valencia a must is to approach Alboraya or Almassera populations, major producers of valencian chufa forget to go through each Alboraya to Casa Daniel enjoying a refreshing horchata and a traditional fartons

Important: The horchata should be eaten cold.