Preparation

Soak 250 grams of tiger nuts in water overnight.  Drain.

Grind the nuts until you have an even, smooth mixture.

Add one liter of water to the ground nuts and let sit for half an hour.

Pour through a strainer, capturing the flavored water - this is the horchata. Press on the ground nut paste to extract all of the liquid.

At this time, add sugar and cinnamon to taste, not exceeding 10 tsp. of sugar per liter of horchata.  Refrigerate and enjoy cold.