How to Make Orxata de Xufa
When it really gets hot in Barcelona, many reach for a cold glass of orxata. There are many orxaterias in town, or you can try your hand at making your own!
Orxata: What and How
Orxata de xufa (or horchata de chufa in Castilian) is a common sight in the summer months, with plenty of cafe blackboards advertising the drink's milky, refreshing taste to the thirsty passerby. But what is it made of and where did it come from?
Not to be confused with the Mexican version, in which the principal ingredient is rice, Spanish orxata uses xufa, or tiger nuts, which originally arrived with the Moors who brought it to these shores and started extensively cultivating the grass. Nowadays in Spain, it is mainly grown in the Valencian region and it is fair to say that orxata is the area's adopted beverage of choice but it remains a popular drink all over the country when the temperatures rise.
When summer rolls around, most cafés start to include orxata in their drinks menu and you can also buy it ready-made in supermarkets, but if you want to try and make it yourself, first you will have to obtain the nuts or gnarly root which you can normally buy from most stalls that sell fruits secs (dried fruits and nuts) in your local market or in some of the bigger supermarkets.
INGREDIENTS:
- 1 kg xufa nuts
- 1 kg sugar
- 5 liters of water
- 1 cinnamon stick
METHOD
- First, clean the xufa nuts, rinsing well with cold water.
- Once clean, you need to soak the nuts in cold water for 12-14 hours.
- After soaking, rinse again until the water runs clear.
- Then, mash the xufas by hand or in a blender to make a soft paste, add water if required.
- Next add all the water to the paste and add the cinnamon stick and place the mixture in the fridge to cool for around two hours.
- When chilled add the sugar and stir until completely dissolved.
- Pass the liquid through a metal strainer and then through a damp, fine cloth until there are no large lumps left.
- You should now have a smooth milky liquid. Place in the fridge to cool and serve when icy-cold.
- You can also put the drink into the freezer so it can be enjoyed as a slushy refreshment. Make sure you stir it occasionally so it does not freeze solid.
Granissat
Another popular drink that is equally refreshing during the summer is the granissat (or granizado in Castilian)—a crushed iced drink that is traditionally lemon flavored, although it is now available in a range of flavors including coffee, strawberry and orange. Like orxata, granissat machines appear everywhere in the summer and you can get a cup from almost every café but you are most likely to get the best ones at a local gelateria (ice-cream stall).
Other Popular Spanish Summer Drinks
Other options for cooling down in the summer include café amb gel (iced coffee), an espresso shot that comes with a glass full of ice cubes for you to pour the coffee over. You can also ask for a café amb llet amb gel (iced white coffee), but this is less common here and there might not be quite enough room for your coffee in the ice-filled glass, so be careful as you pour! For a sparkling water experience, the local specialty is Vichy Catalan, a mineral-filled (and slightly salty tasting) glass of goodness that is said to be good for hangovers.
We would be remiss if we didn't include some of Spain's classic, ice-cold, alcoholic thirst quenchers:
- Clara (in Barcelona) or xampu (in Tarragona): comprised of approximately equal amounts beer with lemon soda.
- Tinto de Verano: a summer classic made up of (cheap) red wine, gasseosa (a sweetened, sometimes lightly lemony carbonated water) and heaps of ice cubes.
- Sangria: this is the must have drink for a proper summer Spanish beach experience, and it is generally made with red wine or cava, a melody of chopped fruits (oranges, apples, pineapple, cherries) and a generous portion of brandy, all stirred (not shaken) with ice and served in a pitcher.
Enjoy a cold drink and toast to Spain's great weather!